Lemon bundt cake

I was testing out a recipe to make on Christmas Day. 

And it was a winner!

 I will post a link to the original recipe here but I did alter it just a little as my bundt pan is only 16cm.

The stickers on my bundt pan said it needed half quantities of recipes that are required by standard 22cm pans.

And how do you halve 3 eggs?

I rarely eat eggs unless it's French toast or in baking of course, and I really don't like throwing good food away even if it's something I won't eat. 

So below is my version of the recipe suitable for a 16cm bundt pan. Double it for your 22 cm pans or follow the original recipe I'm sure it tasted great too!

Lemon bundt cake for 16cm pans

11/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Just under 1 cup sugar
100g soft butter
1 egg
1/2 tsp vanilla extract
1 tbs lemon juice

zest of 1 lemon
1/2 cup milk

Lemon Glaze

1 cup icing sugar
1 tbs lemon juice

Bundt cake

• Preheat the oven to 180'C.
• In a mixing bowl, whisk together the flour, baking powder, soda, salt and the lemon zest.
• Generously grease and flour the bundt pan.
• In a second mixing bowl, beat together the butter and sugar until light and fluffy.
• Add the egg, beating well.
• Add the vanilla and lemon juice and beat well again.
• Mixing on low speed, add the dry ingredients alternating with milk. Increase the speed to medium and beat for 2 minutes.
• Pour the batter into the bundt pan.
• Bake for 30-40 minutes, or until the toothpick inserted in the center comes out clean.
• Cool the cake for a few minutes in the pan. Place your serving plate over the top of the pan and flip it upside down. Tap the pan gently until the cake releases right. Cool cake completely before glazing.

Lemon Glaze 

• Place icing sugar in a mixing bowl. Add lemon juice and whisk in. You want thick but still pourable - so it flows down the sides of the cake. 
• Glaze the cooled cake.

I will be taking 2 desserts to Christmas Day. The second I haven't tested out as one of my sisters made it recently for her friends so I know it works and tastes great (she has been asked to make it again for her friends Christmas Eve celebrations). I will post that recipe as soon as I have made it. 

I may be linked up at these parties.

So excited.......