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Lemon Bundt Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

inspired by Magnolia Bakery's lemon vanilla bundt cake, but with less sugar and more lemon flavour

Ingredients

Serves: 8-10

  • 250 millilitres self-raising flour
  • 250 millilitres all-purpose flour
  • 3 teaspoons salt
  • 250 millilitres superfine sugar
  • 250 millilitres vanilla sugar (homemade)
  • 170 grams unsalted butter
  • 1 lemon juice
  • 1 lemon zest
  • 4 large eggs
  • 750 millilitres soda water (I use Perrier)

Method

Lemon Bundt Cake is a community recipe submitted by @piasummers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Line the bottom of a 28cm/11inch bundt tin and butter the sides.
  • Preheat the oven to 180°C/gas mark 4/350°F.
  • Stir the flours and salt in a bowl.
  • Cream the butter then add the sugars, beating well until pale and fluffy.
  • Add the eggs, one at a time, beating well between each.
  • Add zest and lemon juice.
  • Add the dry mix in three parts, alternating with the club soda. Beat well, scrape the sides with a spatula.
  • Pour the cake batter in the bundt tin, put it in the oven and cook for 45 min.
  • Take the bundt tin out of the oven and let it cool a little on a rack before unmolding.
  • Decorate with powdered sugar.
  • Enjoy!

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