This is our tried and true 10 cup bundt cake recipe. It works for any of our large sized NordicWare bundt pans. It bakes to a deliciously moist, lemon scented 'pound' cake that is a really good keeper.

INGREDIENTS

250g butter
2 cups castor sugar
4 tsp finely grated lemon rind
2 cups plain flour
2 tsp baking soda
6 eggs, at room temperature
1 cup full fat sour cream

METHOD

Heat oven to 160C and grease your bundt pan. See note below.

Cream butter & sugar until light and fluffy. Add eggs and lemon rind then blend well. Fold in flour and baking powder, alternating with the sour cream. Mix gently until smooth and pour in to your greased bundt pan.
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.

We recommend you use Wilton Cake Release to grease your Bundt pan. Lightly chill your pan before you grease - this makes it easier to see where you have brushed.