I have been craving something lemony and fresh in the form of cake big time this week. After a little experimentation, I came up with this recipe. And boy did it satisfy my lemon craving! By adding lemon zest, juice and a touch of lemon extract you can be sure to end up with a very lemony cake, but not so much that eating a slice will make your mouth pucker.
Sour Cream Lemon Bundt Cake
220g butter, very soft
300g caster sugar
2 tablespoons lemon zest (finely grated)
125g sour cream, at room temperature
60ml lemon juice
1/2 tsp natural lemon extract (optional)
300g plain flour, sifted
2 teaspoons baking powder
Preheat the oven to 180C. Grease your cake tin very well or use cake release spray which I have recently discovered and I love it, especially when using bundt tins which can be inclined to stick like the devil (I’ve had many a disaster!) I like the Dr Oetker brand and I’ve heard Lakeland’s is also very good.
Place the sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingers until the flavour of lemon is strong. Using an electric mixer, cream the butter and lemony sugar together very well until light and fluffy. Add the eggs, a little at a time, until incorporated well. Add the sour cream, lemon juice and extract if using. Don’t worry if the mixture looks a little curdled. Add the sifted flour and baking powder and fold in.
Pour into your tin and bake for 40-50 minutes or until golden and risen and a skewer inserted into the middle of the cake comes out clean.
Leave to cool for a while, then carefully turn the cake out onto a wire rack and leave until cold (I left mine in the tin for about 30 minutes before turning out.)
100g Icing Sugar
The Juice of one lemon
For the icing, sieve the icing sugar into a bowl. Slowly add the lemon juice. If the icing is too thick, add a little water. You want the icing to coat the back of a spoon and have a thick but runny consistency. Once your cake is cold, drizzle/pour the icing all over the cake.