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Lancewood Lemon Bundt Cake
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Lancewood Lemon Bundt Cake

Ingredients

Cake:

560 ml cake flour
10 ml baking powder
2.5 ml bicarbonate of soda
2.5 ml salt
250 ml castor sugar
200 g butter , soft
250 LANCEWOOD® Sour Cream
2 large egg(s)
125 ml milk
5 ml vanilla essence
2 lemon(s) , zest only

Syrup:

375 ml sugar
3 lemon(s) , juice only

Icing:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
160 ml icing sugar
15 ml lemon juice
30 ml water

To finish:

 

lemon zest

Method

Cake:
Preheated oven at 180°C. Grease a Bundt cake pan.

Sift the flour, baking powder, bicarbonate of soda and salt together.

Cream the castor sugar and butter until light and fluffy. Beat the sour cream, eggs, milk, vanilla essence and lemon zest together.

Add the flour and sour cream mixture a little at a time to the creamed mixture and mix to a dough (the dough will be firm).

Spoon the dough into the prepared pan and even out. Bake for 40 – 45 minutes or until a skewer inserted comes out clean.

Syrup:
Boil the ingredients for the syrup together and pour over the cake as soon as it comes out of the oven.

Leave to stand until the sauce is absorbed and the cake cooled. Turn out onto a serving plate.

Icing:
Beat the ingredients for the icing together and place in a piping or plastic zip lock bag.

Snip the corner off and drizzle over the cake. Garnish with lemon zest.

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