Goodbye cold, frosty mornings….
Hello Spring…. (sort of)
I’m glad I can finally stop living in my gown and put on some actual clothes.
This weekend I cleaned up our outdoor dining area and baked this delicious lemon bundt cake with the most refreshing lemon icing for the kids to enjoy in the sun.
Here’s how you can make it.
Lemon bundt cake
125g unsalted butter, at room temperature
200g cake flour, sifted
¼ tsp bicarbonate of soda
1 tsp baking powder
200g caster sugar
Zest of 4 medium sized lemons
2 large eggs, at room temperature
½ lemon, juiced
100ml buttermilk, at room temperature
150g icing sugar, sifted
2-3 tbsp lemon juice
Heat oven to 180C. Prepare your bundt tin with baking spray.
Sift the flour, bicarbonate of soda and baking powder.
Cream the butter and sugar until pale and fluffy, then add the lemon zest.
Add the eggs, one at a time, beating well after each addition.
Mix the buttermilk with the lemon juice.
Fold in half the flour mixture, alternating with the buttermilk and lemon mixture.
Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 minutea, then turn out onto a wire cooling rack.
Sift the icing sugar into a bowl, add in the lemon juice a tablespoon at tike until reached desired consistency.
Pour or spread the icing over the cake, decorate with additional zest or lemon slices.