Thursday, 30 July 2020

Lemon Drizzle Bundt








It's been so long since I have blogged consistently. Consistently might be a stretch as this is only the second post in a couple of weeks since my "return", but I'm taking anything I can get as this point. It's been so long that the program I use to create these posts has completely changed, so you'll have to hang in there while I relearn everything. But now that we are in lockdown again, I have plenty of time... and plenty of cake. 


Lemon Drizzle Bundt

For the Syrup:
125ml water
125ml caster sugar
125 lemon juice

For the Cake:
150g unsalted butter, room temperature
220g caster sugar
1 teaspoon vanilla extract
3 eggs
1 cup thick plain Greek yoghurt
300g self raising flour
4 teaspoons baking powder

Make the Syrup:
Place all the syrup ingredients into a small saucepan and bring to the boil over medium heat. Boil for about 5 minutes until it just starts to thicken and become syrupy.

Make the Cake:
Preheat the oven to 160C.
Place the butter, sugar and vanilla in the bowl on an electric mixer fitted with the paddle attachment and beat for about 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and beat until well combined. Fold through the flour. Spoon the batter into a greased 4cm bundt tin and bake for 35 minutes or until a skewer comes out clean when inserted into the cake.. Remove the cake from the tin and place on a cooling rack. Pierce all over with a skewer and pour the syrup all over.




 

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