Raspberry and Lemon Bundt Cake
The other weekend I headed home to visit friends and family, and me and my mum decided it was time for some good old-fashioned Sunday baking. Opting for something simple, we decided to make a lemon sponge bundt cake with plenty of raspberries and dusted icing to decorate.
You will need:
55g butter, softened
150g caster sugar
2 teaspoons grated lemon zest
250g plain flour
1 teaspoon salt
2 1/2 teaspoons baking powder
Preheat the oven to 180 C / Gas 4. Lightly grease a 23x13cm loaf tin.
In a large bowl, cream together the butter and 150g sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon zest. In a separate bowl, sift together the flour, salt and baking powder.
Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Pour mixture into prepared loaf tin.
Bake in the preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean.
Served up with lots of thick whipped cream and raspberries it was a winner, and certainly didn’t last long!
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