Lemon Bundt Cake
I tweaked my cup cake recipe (frankly I have yet to find a better basic cake recipe) to make this delicious lemon cake. It bakes best in a bundt tin.
For the Cake Batter - 200g flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 150g castor sugar, 125g butter, 2 large eggs, 1 teaspoon vanilla essence, 125 ml milk, 2 teaspoons lemon rind. For the Syrup - 1/3 cup sugar, 3 tablespoons each water and lemon juice. For the Icing - 1/2 cup icing sugar, 2 tablespoons lemon juice.
Beat together the butter and sugar until pale and fluffy. Add one egg at a time and beat well. Add the dry ingredients and with the beater on low add the milk, lemon rind and essence. Do not over mix at this point. Pour the batter into a greased bundt tin. Smooth over the top and bake at 180degrees celsius for 30-35 minutes. The cake should spring back up when pressed. Remove from the oven and let it stand in the tin while you make the syrup. Bring the syrup ingredients to the boil. Make sure the sugar has completely melted. Turn the cake out onto a cake stand and make holes all over the top with a wooden skewer. Carefully spoon the syrup over the cake. Let the cake cool completely. For the icing, place the icing sugar in a bowl. Add 1 tablespoon of lemon jiuce and mix thoroughly with a fork. Add lemon juice as needed to get a thick icing. Then get drizzling! Use the fork to drizzle the icing over the cake. Garnish with lemon rind. Enjoy!