Recipe: Lemon Bundt cake

If you have a lemon tree, this is the recipe for you! This soft and fluffy lemon cake topped with a tangy lemon glaze makes a lovely morning tea. I love the way the icing drips down the ridges from the bundt tin.

Ingredients

150 g (51/2 oz) butter, softened
1 cup white sugar
2 eggs
1/2 cup Greek yoghurt
3 Tbsp finely grated lemon zest
1/2 cup lemon juice
2 cups plain flour
1 tsp baking powder
1 tsp baking soda

Lemon Glaze

11/2 cups icing sugar
2 Tbsp boiling water
1 Tbsp finely grated lemon zest
2 Tbsp lemon juice

1. Preheat the oven to 170°C fan bake.
   
   
2. Grease and flour a 29 x 9 cm (111/2 x 31/2 in) bundt tin.
   
   
3. Cream the butter and sugar together in a stand mixer or with hand-held beaters until light and fluffy. Add the eggs and mix again. Add the yoghurt and lemon zest and juice and mix together.
   
   
4. Sift in the flour, baking powder and soda, and stir together until just combined.
   
   
5. Transfer to the prepared bundt tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
   
   
6. Allow to cool in the tin before turning out onto a serving plate.
   
   
7. To make the Lemon Glaze, whisk together the icing sugar, boiling water and lemon zest and juice.
   
   
8. Drizzle the glaze over the cooled cake to serve.
   
   
9. Store in an airtight container in the pantry for up to 3 days.
   
   
   

   

    

   Images and text extracted from Everyday Favourites: Delicious, easy meal solutions for busy families by Vanya Insull, published by Allen & Unwin NZ, RRP: $39.99. Photography by Melanie Jenkins, Flash Studios.