We have two different cakes featured here, our favourite go-to gingerbread recipe with a Dulce de Leche sauce, which we also used for the ginger bread village cakes and this delicious Lemon Sour Cream cake.
2 Cups Sugar
4 Tsp Fibely Grated Lemon Rind
2 Cups Plain flour
2 Tsp Baking soda
6 Room temp eggs, lightly beaten
1 Cup Sour Cream
1. Heat oven to 160C and grease your bundt pan.
2. Cream butter & sugar until light and fluffy. Add eggs and lemon rind then blend well.
3. Fold in flour and baking powder, alternating with the sour cream. Mix gently until smooth and pour in to your greased bundt pan.
2. Bake for about an hour or until skewer comes out clean. After baking leave this cake in the tin for a few minutes, then pour over the glaze. Leave for an additional few minutes then remove from the pan. Dust with icing sugar and serve with whipped cream and lemon curd.
Milly's Test Kitchen Tip: You will have some mix remaining for cupcakes or an additional small cake. We recommend you use Wilton Cake Release to grease your Bundt pan and chill your pan before you grease, so it is easier to see where you have covered.