I have probably previously mentioned my affection for bundt cakes – I believe they are so much more pleasing to the eye than your everyday normal cake shape.
This lemon cream bundt comes, as so many of the recipes on this blog do, courtesy of the fab cookery folk at the Australian Women’s Weekly. This magazine [not a weekly any more] is renowned for their triple-tested recipes and I doubt there is a kitchen in this wide brown land of us that doesn’t have an AWW recipe in its drawers or stuck to the fridge. The recipe appeared in the book called Quick Mix Cakes which I suspect is no longer in print. If you do happen upon a copy I urge you to buy it – every recipe in it is super easy and delicious.
125g room-temperature butter, diced
1 ½ cups self-raising flour
½ cup sour cream
150g caster sugar
grated rind from two lemons
LET’S GET TO IT
Preheat oven to 170C.
Grease a bundt pan, ensuring you get into all the nooks and crannies. I use non-stick spray and find that it works quite well.
Combine all ingredients into bowl of electric mixer and beat on low until everything is combined.
Increase speed until mixture is smooth and changed in colour.
Spoon the mixture into pan, ensuring you gently push it into the crevices of the design of the pan.
Bake for 40-ish minutes/until a skewer inserted comes out clean.
Cool in pan 10 minutes before gently removing to a wire rack.
When cold dust liberally with icing sugar.