Name: Lemon bundt cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 2 lemons; 2 oranges; 700 ml flour; 375 ml castor sugar; 10 ml Baking powder; 200 ml sour cream; eggs; 140 g butter melted; icing sugar to dust; lemons juice only; 125 ml castor sugar

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Ingredients (11)

2	lemons
2	oranges
700 ml	flour
375 ml	castor sugar
10 ml	Baking powder
200 ml	sour cream
	eggs
140 g	butter — melted
	icing sugar — to dust
	lemons — juice only
125 ml	castor sugar

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Method:

Preheat the oven to 180 °C. Coat a bundt pan with the extra flour.

1 CAKE

Finely grate the zest of the lemons and oranges. With a sharp knife, remove the peel and pips. Cut the lemons and oranges into segments and squeeze out the juice. Then put the segments in a separate bowl and cut into pieces.

2 Sift together the flour, sugar, baking powder and salt in a bowl. Add the sour cream and eggs, one at a time, beating to combine. Add the butter, and continue beating while adding the citrus juice and zest. Add the citrus pieces and beat just to combine.

3 Transfer the batter to the prepared pan. Bake for about 45 minutes or until a cake tester inserted in the middle comes out clean.

4 SYRUP

Bring the lemon juice and sugar to a boil in a saucepan, stirring until the sugar dissolves. 5 Pour the syrup over the cake and finish it off by dusting it with icing sugar.