This bundt cake is so yummy and very simple to make.
9 ingredients6 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Butter a 10" bundt tin.
Step 2
Beat the butter and sugar together in a mixing bowl until light and fluffy.
Step 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.
Step 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.
Step 5
Leave in the tin for 15 minutes, then carefully turn out the cake and cool on a wire rack.
Step 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.
Ingredients
MetricImperial
For The Cake
225gButter (unsalted)
300gBillington's Unrefined Golden Caster Sugar
6Egg(s) (free range)
350gAllinson's Plain White Flour
1.5 tspBicarbonate of soda
250mlSour cream
1Lemon zest (finely grated)
For the decoration
225gSilver Spoon Icing sugar
4 tbspJuice of one whole lemon
Utensils
Bundt tin
0 Baker Ratings
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