Lemon and prosecco bundt cake
If you want a light, yummy and attractive looking cake for a summer anniversary event, garden party, afternoon tea or other celebrations, try this lemon and prosecco bundt cake. It’s light, zesty, pretty and really easy to make!
Ingredients
Method
- Preheat the oven to 170°C (350 F).
- Sift the flour into a bowl. Add the sugar, salt and baking powder.
- In another bowl mix the eggs, milk and oil.
- Add this the flour gradually, while stirring, until you get a smooth and consistent batter.
- Stir in the lemon zest and juice, then the Prosecco and mix gently until they have properly incorporated.
- Lightly grease a bundt cake pan or silicon mould, then pour in the batter.
- Bake for 45-50 minutes in the middle of the oven or until an inserted skewer comes out clean.
- Let the cake cool in the tin for 5 minutes, then carefully turn it out onto a wire rack.
- Mix the prosecco, lemon juice and some icing sugar to make a thin glaze.
- Brush the cake with it, then add more sugar to the remaining glaze until you get a thick, creamy icing.
- Drizzle this over the cake and let it set.
- Dust with icing sugar just before serving.