1 ½ cups plain flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
125g unsalted butter, softened
¾ cups sugar
2 large eggs
1 teaspoon vanilla extract
Zest and juice of 1 lemon
1 cup buttermilk
Zesty Lemon Sugar
1 cup caster sugar
Zest of 1 lemon
Preheat the oven to 175°F (350°F). Generously butter mini bundt tins and dust with flour, knocking out the excess. Sift together the dry ingredients – flour,
Beat together the butter
in an electric mixer at medium speed
until pale and fluffy. Add eggs 1 at a time,
beating well after each addition, then beat in vanilla extract
and lemon zest.
Combine buttermilk and lemon juice in a jug.
Alternately add flour mixture and buttermilk
alternately in batches, beginning and ending with flour mixture, mixing until just combined. Spoon batter into prepared tins,
smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
Bake for about 30 minutes, until a skewer inserted into the center of the cake comes out clean. Turn out immediately.
To make the zesty lemon sugar, combine sugar and zest in a bowl.
Coat the cakes in the sugar and allow to cool.