3 cups flour
3 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
200g butter softened
21/2 cups castor sugar
3 large eggs
1 cup buttermilk
1 tbsp grated lemon zest
4 tbsp lemon juice
1 tsp lemon essence (optional)

1/3 cup water
1/3 cup castor sugar
2 tbsp lemon juice

1 cup icing sugar
1 tbsp lemon essence
1 tbsp water
1 tbsp melted butter

Glazed lemon slices for decoration (optional)

Preheat oven to 180 degrees
Spray a bundt pan with cooking spay and dust with flour
In a mixing bowl mix sift together flour, baking and salt
In a separate bowl cream together butter and sugar until light and fluffy
Beat in eggs one at a time
In a small jug mix together buttermilk, lemon zest , lemon essence and lemon juice
Mix together the flour mixture with the butter, sugar and egg mixture until combined to form a batter
Add in the the buttermilk mixture and mix until incorporated
Spoon the batter into a prepared bundt pan
Bake for 1 hour or until a skewer or cake tester comes out clean
Once cake is baked remove from oven and cool for 10 minutes
Make the syrup by combining all ingredients the syrup ingredients in a pot and bring to a boil
Boil for 5 minutes or until sugar has dissolved
Poke the cake using a cake tester and pour the syrup over the cake
Let the syrup soak in
Remove cake from pan and cool on a cooling rack for an hour
Make the glaze by combining all the glaze ingredients and mix until smooth
Spoon the glaze over the cake and decorate with glazed lemons


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