Lemon Bundt Cake

A simple and delicious Lemon Bundt cake recipe, that is fluffy and moist with a rich lemon flavour that is not to sweet, perfect for afternoon tea or part of a holiday feast (e.g. Easter).

For the cake:

• 350 g wheat flour (all- purpose flour)
• 300 g sugar
• 250 g butter or margarine
• 6 eggs (size M)
• 3 teaspoons baking powder
• Freshly squeezed juice from two lemons
• 2 tbsp candied lemon peel

For the decoration:

• icing sugar

1. Preheat the oven to 180°C (top and bottom heat).
2. Grease and flour a 22cm diameter Bundt cake pan.
3. Cream together the butter (or margarine) with the sugar until light and fluffy.
4. Add the eggs to the butter and sugar mixture one at a time alternating with the lemon juice, allowing each egg and a bit of the lemon juice to blend into the butter mixture before adding the next.
5. Mix together the flour and baking powder.
6. Add the flour mixture slowly to the butter mixture until just combined and then add the chopped up candied lemon peel.
7. Pour the cake mixture into the prepared Bundt cake pan and bake for approx. 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
8. After baking turn the oven off opening the door slightly allowing the cake to cool a little and then place it on a cooling rack or counter top and allow to cool in the pan completely.
9. Once cooled and removed from the pan sprinkle with icing sugar.

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