Bundt cakes are a great shape, good for drizzling icing over or even having sauce in the middle. How about a delicious sticky toffee, with a caramel sauce in the middle?
Vanilla and Blackberry Bundt with Lemon icing
This is a beautiful sponge cake, with a ripple sponge effect on the inside and delicious lemon icing. Quite easy to make as well! Not gluten free though I am afraid but it is Lactose Free.
- RECIPE
- 180 gms Plain Flour
- 150 gms sugar
- 150 gms lactose free margarine
- 3 Large Eggs
- 1 tspn lemon juice
- 1 tspn baking powder
- 1 tspn bicarbonate of soda
- 2 tspn vanilla extract
- 3 tbspn Blackberry jam
- LEMON ICING
- 120g icing sugar
- juice of two lemons
Preheat oven to 180C/160c Fan and prepare bundt tin, by greasing (6 inch)
Prep Time 20 mins Cooking Time: 40 mins
- First put all the dry ingredients into one bowl: So sift flour, add baking powder and bicarb, and a dash of salt.
2. Take a second bowl for the wet ingredients: Whisk butter and sugar together, until light and combined 3-4 minutes. Add one egg at a time and beat well. I prefer to whisk the eggs in a jug and add a little at a time. Add Vanilla and lemon juice.
3. Now fold the dry ingredients into the wet, fold in slowly, ensuring you incorporate as much air as possible. This will make your cakes light and fluffy.
4. Now separate the mix into two and add the jam to one.
5. Finally, pour into your tin, layering each mix over the next, a little at a time. This will ensure a ripple effect once baked.
6. Bake for 35-40 minutes, you can check it is fully cooked with a knife or skewer, if it comes out clean it is done.
7. Finally mix lemon juice with icing sugar and pour over cake. I tend to pour half over when it is still warm and the rest, after it has cooled a little.
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