Rosemary Citrus Bundt Cakes with Lemon Drizzle

Cake Ingredients

3 cups plain flour

2 teaspoons baking powder.

1 teaspoon baking soda

1/2 teaspoon salt

Zest of 2 oranges & 3lemons

1 sprig of rosemary finely chopped.

1 3/4 cup caster sugar

180 gm unsalted butter, softened.

3 large eggs

1 teaspoon vanilla paste

1 cup butter milk

Preheat oven to 180° C.

Sift together the flour, baking powder, baking soda and salt into a mixing bowl.

Add chopped rosemary, orange and lemon zest and mix to combine.

Place the butter, sugar, and vanilla in the bowl of an electric stand mixer and beat until light and fluffy.

Slowly add each egg and beat until well combined.

Turn the mixer down and alternate between adding the dry ingredients and butter milk, beat until just combined.

Pour the cake batter into your prepared Bundt tin. Using a palate knife smooth out the surface to create an even cake.

Bake in preheated oven for about 45 minutes or until cooked through.

Allow cake to cool in tin for 5 minutes then turn out onto wire rack to cool.

Glaze Ingredients

2 cups icing mixture.

Juice of 1/2 a lemon

One drop of wild orange essence

Sift the icing sugar into a small mixing bowl and whisk in the juice and essence.

Add more juice a few drops at a time until you have the desired consistency.

Pour glaze over cooled cake.  

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NOTE: External motors remove cooking odour from your home