What you’ll need
150g butter
1 cup caster sugar
4 eggs
1 ½ cups The Healthy Baker Plain Flour
1 ½ teaspoon baking powder
1 teaspoon lemon rind
For the icing
1 ⅓ cup icing sugar
¼ cup lemon juice
1
Preheat the oven to 180°C/160°C fan-forced. Lightly spray an 18cm Bundt tin or 20cm ring cake tin with oil and dust with flour.
2
Beat butter and sugar in a bowl with electric beaters until light and fluffy. Beat in eggs, one at a time, adding a little flour if the mixture curdles.
3
Stir in flour, baking powder and lemon rind. Spoon mixture into prepared tin and smooth top.
4
Bake for 40 minutes, or until golden and cooked when tested with a skewer. Turn out onto wire rack to cool.
5
Combine icing sugar and lemon juice in a small bowl to make a smooth paste. Drizzle over cake.
