Lemon & orange bundt cakes
Bursts of citrus make these a great treat at the end of the meal (or a little snack with a cuppa).
Makes 18 mini cakes For the cakes:
270g granulated sugar
115g butter, softened
2 large eggs
½ tsp vanilla extract
300g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
120ml low-fat buttermilk
Zest of ½ a lemon (finely grated) and
1 tsp of lemon juice
Zest of ½ an orange (finely grated) and 1 tsp of orange juice
For the drizzle:
100g icing sugar
1 tsp lemon juice
1 tsp orange juice
Lemon and orange zest, to serve
1 Preheat the oven to 180C/Fan 160C/ Gas 4. Grease a mini bundt pan (even if it's meant to be non-stick).
2 Cream together the sugar and butter until well mixed. Add the eggs, one at a time, and the vanilla extract.
3 Mix together the flour, baking powder, bicarbonate of soda and salt in a bowl. Gradually add in ⅓ of each of the flour mixture and the buttermilk at a time, mixing at each addition until it's all added. Divide the cake mixture between two mixing bowls.
4 In one bowl, add the lemon zest and lemon juice and mix thoroughly to combine. In the other bowl, add the orange zest and juice and, again, mix thoroughly.
5 Spoon the lemon mix into the prepared bundt pans and bake for 18 mins, or until a skewer comes out clean. Leave to cool for 5 mins still in the tins on a wire rack, then carefully remove. Wash and regrease your bundt pans and bake the remaining orange-flavoured batch.
6 To make the drizzles, sieve the icing sugar and divide into two bowls. Stir in a little of the lemon juice or orange juice into each bowl until the icing is a bit runnier than toothpaste. Once the bundt cakes have cooled, drizzle over the flavoured icing sugar and sprinkle some zest on top. Serve with the lemon sorbet, or try raspberry or elderflower sorbet. A scoop of vanilla ice cream is just as delicious, too.
Cook’s note: The cooled cakes can be stored at room temperature in a sealed container for 1-2 days.