Lemon Cardamom Bundt Cake
Easy
55mins
12-20
Lemon Cardamom Bundt Cake
Category
Dessert
Servings
12-20 pieces
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
-
150g unsalted butter, softened
-
1 cup caster sugar
-
3 eggs
-
1 cup Greek yoghurt
-
3 Lemons, zested and juiced (approx 150ml), divided
-
2 ½ cups self-raising flour
- 1 ½ tbsp Gewürzhaus ground cardamom
- Pinch of Kosher salt
-
1 tbsp melted butter
-
1 tbsp lemon juice and 1tsp zest, reserved from cake ingredients
-
1 cup icing sugar
- Gewürzhaus Cardamom Pistachio Sugar to sprinkle
For the cake
For the icing
Directions
Preheat oven to 180°C.
Cream the butter and sugar with an electric beater until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating in between to incorporate. Mix in the yogurt, juice and lemon zest and mix until smooth and combined.
Sift in the flour, cardamom and a pinch of salt. Mix on medium until just combined.
Pour the batter evenly into a well-greased bundt tin, being sure to wipe down any spills around the edges inside the tin (this can stop the cake from rising nicely).
Bake for 35-40 mins. When a skewer inserted to the centre of the cake comes out clean, the cake is ready.
Remove the cake from the oven, then turn it onto a wire rack to cool completely.
To make the icing:
Mix melted butter, reserved lemon juice, lemon zest and icing sugar and mix until smooth. Your icing should be a thick pouring consistency. Add more icing sugar if it feels too runny or a splash of hot water if it is too dry.
Once the cake is cooled, drizzle the icing all over, letting it run down the sides. Sprinkle cardamom pistachio sugar over the top.
