Orange Lemon Bundt Cake
When you have guests coming over you want impress, this Orange & Lemon Bundt Cake recipe will steal the show – whether it’s the refreshing flavour, fluffy sponge, or crunchy pistachios.
Cooking time45 minutes
Prep time45 minutes
Servings16 portions
Ingredients
- 300g Stork with Butter
- 300g caster sugar
- Zest and juice of small lemon
- Zest and juice of 1⁄2 orange
- 6 eggs, large
- 300g self raising flour
- (1 level tsp baking powder)
- 150g icing sugar
- 3 tbsp hot water
- 10 g Pistachios, chopped
- Fresh flowers
- 3 drops of pink food colouring
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Cream together the Stork with Butter and caster sugar until light and fluffy.
- Beat in the orange and lemon zest followed by the eggs one at a time, beating well after each.
- Fold in the flour (1 level tsp baking powder) and lemon and orange juices until the mixture is even.
- Transfer the mixture to a well greased Bundt tin and bake in the oven for 45-50 minutes until golden and springy to the touch and a skewer when inserted comes away clean. Allow to cool in the tin for 15-20 mins before turning out the cake from the tin and cooling on a wire rack.
- To decorate, beat together the icing sugar with a little water to form a thick glace icing. Add 2 tbsp pink food colouring . Drizzle over the top of the cake. Decorate the top with chopped pistachios and fresh flowers.
