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.