Lemon Bundt Cake

Serves: 12 | Nut Free | Time: 1 hour

Ingredients:

• 220g butter, softened at room temperature

• 200g caster sugar

• 4 eggs

• 2 teaspoons lemon juice

• Zest of 1 lemon

• 2 teaspoons vanilla extract

• 270g plain flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 300ml buttermilk

Glaze:

• 1.5 cups icing sugar

• 1 tablespoon water

• 1 teaspoon lemon juice

• 1 drop pink food colouring

Method:

1. Preheat oven to 175° and grease a bundt tin (or 20cm cake tin).

2. Place softened butter and sugar in the bowl of a stand mixer and beat until pale and fluffy; approximately 2-3 minutes.

3. Add the eggs, one at a time, followed by the lemon juice, lemon zest and vanilla.

4. Continue mixing on low speed and gradually pour in the buttermilk.

5. Use a wooden spoon to gently fold in the plain flour, baking powder, baking soda and salt until just combined, being careful not to over-mix the batter.

6. Pour the batter into your greased tin and bake for 45-50 minutes, or until a skewer comes out clean.

7. Once baked, let sit for 5 minutes, then remove from tin and cool completely on a wire rack.

8. For the glaze, mix all ingredients in a small bowl and carefully drizzle over the cooled cake, then decorate with dried flowers, or leave as is.