Oh so squishy and citrusy, this cake is divine.
190g/6.7 oz vegetable shortening (I use Trex)
490g/17.3 oz sugar
4 large eggs
Zest of one lemon and one lime
450g/15.9 oz plan/all purpose flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
Pinch salt
270g/6 oz buttermilk
Glaze
200g/7 oz icing/confectioner's sugar
Zest from one lime and one lemon
5 tablespoons lime juice
5 tablespoons lemon juice
Pinch salt
Pre heat your oven to 350F/180C/Gas 4.
Grease and flour a large bundt tin.
Note: If you don't have buttermilk, add a tablespoon of lemon juice to regular milk and leave it to stand for a couple of minutes.
Cream the shortening and sugar together until light and fluffy. Add in the eggs one at a time, beating well after each addition. Add in the lemon and lime zest.
In a separate bowl mix together the flour, baking powder, bicarbonate soda and salt. Add the dry ingredients to the wet alternately with the buttermilk, whisking after each addition.
Pour the batter into the prepared tin.
Bake in the oven for 45-50 minutes.
As soon as the cake comes out of the oven, poke holes in with a skewer.
Mix together the glaze ingredients and spoon slowly over the warm cake.
Allow to cool completely before removing from the tin - trust me, you need to be patient! Turning out the cake whilst still warm will result in a squishy mess.
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