Prep 20 mins
Cooking 30 mins
Serves 8
This classic lemon drizzle cake is delectable and worth taking a tea break for.
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.
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.
Stir in flour, baking powder and lemon rind. Spoon mixture into prepared tin and smooth top.
Bake for 40 minutes, or until golden and cooked when tested with a skewer. Turn out onto wire rack to cool.
Combine icing sugar and lemon juice in a small bowl to make a smooth paste. Drizzle over cake.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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