I find it hard to believe that a year ago today I had spinal surgery. Some celebratory baking felt in order, and I treated myself to a set of 6 small bundt cake tins, so that I can (finally!) make Baby Bundts from Nigella’s Domestic Goddess. Here’s the photo from her book that I found so enticing.
150g plain natural yogurt or sour cream
75g butter, melted
zest of a lemon
1/2 tsp baking soda
pinch of salt
- Preheat the oven to 170°C. Grease the tins very generously.
- Mix the yogurt, melted butter, eggs, and lemon zest thoroughly together.
- Add the flour, baking soda, salt, and sugar; mix well.
- Divide the batter among the tins and bake for 25 minutes.
- Cool a little in the tins before turning them out to cool completely, right side up.
150g icing sugar
juice of around half lemon
- The bottoms of the cakes will probably need to be sliced off a little so that the cakes can sit flat – cook’s treat!
- Make up the icing with enough juice to a thickish consistency, to allow some drizzling down the sides of the cakes.
- Top with lemon zest curls, lemon slice twists, or lemon pieces – or nothing at all.
These cakes are light and fluffy, and the icing provides textural and visual contrast. I can’t get over how quick and easy they are to make, or how cute they are, plus they taste pretty good too, IMHO.
I delivered these to my surgeon at his office – a lemon bundt described here and a chocolate marble bundt (recipe to come).
PS I have just realised that this is also my 50th post – which seems rather fitting.