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Gail's Lemon Buttermilk Bundt Cake

by EsmeSalon

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Preheat oven to 180°C (350F)
Grease 2xloaf tins or a ring bundt mould
Ingredients
Sift 3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Set aside
Cream together with a mixer
250 g butter
2 cups castor sugar
for (2 minutes)
Add: 4 large eggs beating well 1 at a time, add 2 tsp vanilla essence, add 1 tbsp lemon zest
In a mixing jug add: 3/4 cup buttermilk,
1/4 cup fresh lemon juice and stir until combined
Add sifted dry ingredients to creamed butter alternatively with the lemon juice and buttermilk mixture until all combined
Bake for 35 to 40 minutes or until a toothpick inserted is dry
Lemon Glaze Topping
Blend together 1 1/2 cups powdered sugar (icing sugar), 2 tbsp lemon juice,
1 tbsp fresh cream until smooth.
If you desire a thinner consistency add more cream.
Scatter with 1 tbsp grated lemon zest
Recipe credit: Melissa Sperka
Prepared, tried and tested by: Gail Haselsteiner‎

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