What you’ll need
1 orange zest and juice
2 lemons zest and juice
1 teaspoon vanilla paste
1 cup (220g) caster sugar
250g unsalted butter, softened
4 eggs eggs
2 ¼ cups (335g) The Healthy Baker Plain Flour
½ cup sour cream
1 pinch salt
For the drizzle icing
1 lemon zest and juice
2 cups icing sugar
Preheat oven to 180°C and grease your favourite bundt tin.
Combine the zest, sugar and butter in the bowl of an electric mixer with a paddle attachment. Cream until pale and fluffy (about five minutes).
Add the eggs, one at a time, beating well between each addition.
Add half of the dry ingredients, and the vanilla, and beat on low speed until just combined. Add half of the sour cream and the lemon and orange juice and slowly beat again. Repeat with remaining dry ingredients and sour cream.
Bake for 45 minutes, or until the sides of the cake are just pulling away from the tin and a skewer comes out clean. Let cool in the tin for five minutes, then turn out onto a wire rack to cool completely.
For the icing, sift the icing sugar into a bowl and add the zest and juice, a little at a time, stirring well as you go. The icing needs to be quite thick so it doesn't dribble all the way down the cake.
Once the cake is completely cool, gently pour thick icing over the top of the cake, allowing it to freely and slowly drizzle down the sides
