Lemon drizzle bundt cake

12 servings Prep: 20 mins, Cooking: 1 hr
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Lemony drip bundt cake

By Independent Contributor February 25 2021
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Ingredients (17)

Lemon Bundt Cake
250 g unsalted butter — softened
350 g sugar
1 tbsp lemon zest
6 eggs
100 g sour cream
1 tsp vanilla extract
1 tsp orange extract
200 g self-raising flour
75 g flour
1 tsp Baking powder
1/2 tsp salt
Candied lemons
250 g sugar
250 ml water
2 lemons — sliced
250 g icing sugar
4 tbsp milk
1 tbsp lemon juice
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Method:

Preheat your oven to 160C.

Beat the butter, sugar and lemon zest together for 3-4 minutes.

In a separate bowl whisk the eggs together and add to the butter and sugar in 3 additions. Beating well after each addition.

Combine the sour cream, vanilla and orange extract together and add to the mixture.

Sift in, the self-raising flour, cake flour, baking powder, salt and mix until well combined.

Prepare the Bundt pan with Bake and Spray. Use a pastry brush to brush every indent to ensure that the pan is well greased.

Pour the batter into the prepared pan and using a spatula, nudge the batter into the pan indents.

Bake for 60 minutes.

Allow to cool completely in the pan.

Candied lemons

Combine the sugar and water in a saucepan over medium heat and bring to a boil.

Add in the lemon slices and simmer for 12-15 minutes.

Drain and allow to cool completely on a baking rack.

Lemon Glaze

Combine the icing sugar, milk and lemon juice together.

Mix until well combined.

To serve

Drizzle the lemon glaze over the cooled Bundt Cake and adorn with the candied lemons.

Tips

  • Ensure that you beat the butter and sugar together for 3-4 minutes as this step provides structure for the cake. So definitely do not skip this step.
  • Use baking spray along with a pastry rush to ensure you pan is well greased.
  • Use a spatula to nudge the batter in the pan indents

Reprinted with permission from Keshree Chundriah, follow on Instagram for more recipes.



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