Lemons are flourishing right now which means they taste great and are a great price – my fridge is stocked up. I have been enjoying slices in my water for added vitamins and taste.
After the house being struck down with the flu for the last week I decided to break our eating funk with this Tangy Lemon Bundt Cake. The boys enjoyed juicing the lemons while I prepared the cake batter making it a lovely afternoon activity.
100gm Butter, cubed and softened
3/4 Cup Caster Sugar
100 ml Lemon Juice (4 small lemons)
1 Cup Milk
1 Tsp Vanilla Essence
Zest of 1 Lemon
2 Cups Plain Flour
1 Tsp Baking Powder
1-2 Cups Pure Icing Sugar
Juice of 1 Lemon
LETS PUT IT ALL TOGETHER
1. In a jug combine the milk, lemon juice and vanilla essence. This will form a buttermilk like consistency.
2. Using either a stand mixer or hand mixer cream together the butter and sugar for about 5 minutes or until light and creamy.
3. Add each egg beating well after each addition.
4. Add the remaining ingredients – flour, baking powder, lemon zest and combined milk lemon juice mix to the bowl. Beat on medium speed for 1 minute and the mixture is nice and smooth.
5. Pour the batter into a greased bundt tin and bake at 180 degree celcius for 30-40 minutes. Or until it bounces back when touched.
To make the icing mix together with a fork the icing sugar and lemon juice. You want a thick yet runny consistency. You may need to add more or less icing sugar.
Pour the icing over the cake while it is still warm so it soaks into the cake.
Store in an airtight container for up to 5 days.
Freezer friendly: store individual serves in zip lock bags or wrap the cake with cling wrap then aluminium foil and freeze whole for up to 3 months.
If freezing whole: ice the cake once you defrost it.