Lemon bundt cake
Servings 8
Ingredients
- 250 g of butter
- 200 g of caster sugar
- Finely grated zest of 2 organic lemons
- 3 free range eggs
- 315 g of plain yogurt
- 50 ml lemon juice
- 220 g flour
- 80 g of potato starch
- 10 g of baking powder
For the syrup
- 75 ml of water
- 75 ml of lemon juice
- zest of 1 lemon
- 100 g of sugar
Instructions
- Preheat oven to 180°C, then grease and dust with flour a 24cm fluted ring pan.
- Beat with an electric mixer the butter, the lemon rind and the sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add half the yoghurt and half the lemon juice and mix well to combine. Sift in half the flour with potato starch and baking powder and stir to combine.
- Repeat with the remaining yoghurt, lemon juice and flours.
- Scrape the batter into the greased pan.
- Bake the cake for 50 minutes or until a skewer inserted in cake comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack over a baking tray.
- Meanwhile, make the lemon syrup. Combine the lemon juice, the sugar and the cold water in a saucepan over low heat, add the finely sliced lemon rind. Stir until the sugar has dissolved and bring to the boil, then let it simmer until thickened.
- Pour the hot syrup over hot cake and top with the lemon zest.
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