Bundt cake - recipe

Ingredients

Cake 2 , Lemon , Bundt

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1

Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Butter a 10″ bundt tin.
2
Beat the butter and sugar together in a mixing bowl until light and fluffy.

For this step you'll need:
- 225g Butter (unsalted)
- 300g Unrefined golden caster sugar
3
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour and bicarbonate of soda, then fold in the soured cream and lemon zest until well combined.

For this step you'll need:
- 6 Egg(s) (free range)
- 350g Plain white flour
- 1½tsp Bicarbonate of soda
- 250ml Sour cream
- 1 Lemon zest finely grated
4

Pour the mixture into the prepared tin and spread until level. Bake for 45-55 minutes, until well risen and golden-brown. After 45 minutes, insert a skewer into the centre of the cake. If it comes out clean, the cake is cooked.
5

Leave in the tin for 15 minutes, then carefully turn out the cake and cool on a wire rack.
6
Sift the icing sugar into a bowl and beat in enough lemon juice to give a thick consistency. Drizzle the icing over the cool cake and leave to set.

For this step you'll need:
- 225g Icing sugar
- 4 tbsp Lemon juice

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