Lemon Bundt

As the sun in London still fails to appear, and everyone holds their breath for it to come along just in time for the Olympics, as they did for the jubilee (I was standing in the rain by the side of the river getting soaked and failing to catch a glimpse of the queen), what better for the grey clouds than a nice cup of tea and a slice of lemon cake ^^ A simple easy recipe, and what’s best it keeps for awhile as the syrup keeps it moist, perfect to take to work and have a slice with tea for an afternoon break.
Whats in it:
4 eggs, All these to the same weight as the eggs (still in shell)  Self raising flour, Demerara sugar , butter. 2 large unwaxed lemons,
Syrup: 50ml water, 4 tablespoons of sugar, 1/2 lemon juice and rind
What to do: Cream butter and sugar, crack in eggs and mix well. Sift the flour in and mix. Add lemon juice and rinds of 2 lemons, whip up well, trying to capture the air. Add to bundt tin evenly and bake at gas mark 5 for 40 mins. Once done and golden, take out and cool in tin. Whilst cooling make syrup, add all ingredients and  boil for 5 mins, cool until thickens, pour over turned out cake.
Enjoy.
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7 Comments

Filed under cakes

7 responses to “Lemon Bundt

  1. Looks fantastic! Also, good to see that you are back to posting in the blogosphere!

  2. This is so amazing! I got hungry just by looking at your post! =)

  3. This looks so good! Ill be making this soon!

  4. Shannon McCarthy

    Looks delicious – I’ll be baking this next Saturday for hubby’s birthday!
    – Shannon @ Crumb Cake Creations

  5. I love lemon cakes, and this one looks wonderful. I’ll have to give it a go. Good to see you blogging again!

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