Lemon drizzle bundt cake

Method

1. Heat the oven to 180°C/fan160°C/gas 4. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
2. Sift the flour, baking powder, and salt into a large bowl.
3. In another large bowl, using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is very pale and fluffy. Add the eggs one at a time, whisking well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
4. Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
5. While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
6. When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
7. For the topping, put the icing sugar into a jug and add a tsp cold water. Sir well with a fork until smooth, then add a little more water, drop by drop, until the icing reaches a thick, pourable consistency. Drizzle over the cake, leave to set for 15 min, then cut into slices and serve.

Recipe by Emine Hassan of mbakes.com.