Lemon and orange drizzle bundt cakes

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I decided to use my Nordic ware citrus loaf pan with three mini cakes called the lemon trio loaf pan. I baked moist citrus, orange and lemon bundt cakes, which are really fluffy and taste amazing.

Recipe for citrus loaf cakes

3 large eggs (about 190 grams)

150 grams caster sugar

160 grams self raising flour

40 grams plain flour

120 grams soft unsalted butter

50 ml vegetable oil

one eighth of a teaspoon salt

zest of one small lemon

zest of one small orange

Decorating the citrus loaf cakes

How to make the drizzle for the cakes (optional)

Method for citrus loaf cakes

Prepare your bundt pan by brushing with melted butter and flouring it. You can watch a video I did showing. How to prepare a bundt tin

Pre-heat oven to 170 celsius

Put butter, oil, sugar, salt and zests in a bowl and whisk together until creamy

Add the eggs, one at a time and whisk well before adding the next egg

Add the flour and fold it in.

Divide the mixture between your prepared cake tray and level it

Bake in the oven for about 35-40 minutes until slightly golden brown

Test with a toothpick, if it comes out clean it is ready, if not, put back for another 5 minutes or so and check again

Remove from the oven pierce cakes with a toothpick, put the drizzle in the cakes (optional)

Leave the cakes in the tins for about 10 minutes and then put a cooling rack on top and flip the cakes over.

Remove the bundt pan

If they get stuck, turn cake over and gently go around with a spatula and flip again

Leave to cool completely and serve.

Enjoy

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