Lemon bundt cake

Ingredients

• zest of 4 lemons
• 60ml (4 tbsp) lemon juice
• 380g (3 cups) flour
• 10g (2 tsp) baking powder
• 5g (1 tsp) salt
• 500g (2½ cups) sugar
• 120g (½ cup) sour cream
• 8 eggs
• 450g (2 cups) unsalted butter, melted but not hot
• Lemon icing
• 300g (2½ cups) icing sugar
• 30ml (2 tbsp) milk
• 30ml (2 tbsp) lemon juice

Directions

1. Preheat the oven to 180°C (350°F).
2. Zest the lemons, then chop the zest finely and set it aside.
3. In a large mixing bowl, weigh out the flour, baking powder, and salt. Whisk to combine and set aside.
4. In a separate bowl, add the sugar, sour cream, eggs, lemon juice and zest. Whisk until well combined.
5. Slowly pour in the melted butter while whisking continuously. Ensure the butter is warm but not hot to avoid cooking the eggs.
6. Add the wet ingredients to the dry ingredients and fold them together with a spoon until you have a smooth batter. The batter should have a loose consistency.
7. Grease a bundt cake tin with spray oil, then pour the batter into the tin. Tap it a couple of times on the counter to ensure it's even.
8. Bake the lemon bundt cake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
9. Once the cake is baked, remove it from the oven and allow it to cool in the tin before turning it out onto a wire rack.
10. To make the icing, mix together the icing sugar, milk, and lemon juice until you have a smooth paste. Pour this evenly over the completely cooled bundt cake. Ensure the cake is fully cooled before icing to prevent the icing from running off.