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Prep 15 mins
Cooking 45 mins
Serves 6-8
A beautifully tangy cake, you could swap the orange and lemon juice for any citrus you like. Or leave out completely and make it a lovely plain vanilla bundt. Either way, this recipe is easy, delicious and well worth a try!
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
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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