Bundt You Only Just Made One!
We all know the feeling when you have a new toy, you look for any excuse to play with it. Well our marvelous new bundt tin is no exception. After making a rather well received Spiced Soured Cream Bundt, only a few days ago, we were keen to make another one. A colleague's birthday and leaving do seemed the perfect excuse.
For this recipe we've dragged ourselves away from the cosy spices of winter and tried to bring some summer sunshine to the kitchen. Inspired by the classic lemon drizzle this Lemon Bundt from Nigella.com's community recipe pages was just the ticket. But a word of warning. This is our second attempt as a typo in the recipe led to a rather fragrant and watery disaster. The recipe should read 3/4 cups soda water and 3/4 tsp salt, but sadly the /4 was missing! We've double checked with the writer and they assured us that our new measurements are indeed correct.
We started with the traditional creaming method and made great use of our new creaming beater for our kMix, a worthwhile investment indeed. Once light and fluffy we added eggs and then the lemon zest and juice. Don't be alarmed. Adding the acidic lemon will curdle your mix, but the texture and flavour remain unaffected. Next we fold in the flours and salt, alternating with the soda water (only 3/4 of cup in total).
The mix will pour and level nicely into your prepared bundt tin. Despite the first rate non-stick qualities of the tin, it's still important to butter then flour your tin to ensure no cake gets left behind when you turn it out. Bake in the middle of the oven for 45 minutes, at 150-160 degrees fan depending on your oven, until a skewer comes out clean.
Cool in the tin for 10 minutes before you turn out the cake and then leave to cool fully to room temperature before you decorate. We opted for a simple lemon water icing to add a bit of crunch and zing to this light and fragrant cake.