Lemon & Lime Bundt Cake 🍋

This is a lovely light fruity bake, perfect for summer! It’s really easy to make and the texture is so light and fluffy ☺️ it’s vegan and the egg replacement I use works so well! 🌱

Ingredients

Cake mix

• 220g gluten free self raising flour

• 225g dairy free butter

• 195g caster sugar

• 4 eggs or egg replacement equivalent (I used Organ for this cake)

• Grated zest of 1 lemon

• Grated zest of 1 lime

• Juice of half a lemon lemon

• Juice of half a lime

Topping

• Grated zest of 1 lemon

• Grated zest of 1 lime

• Juice of 1 lemon

• 100g of icing sugar

Method

• Take your butter out of the fridge and let it reach room temperature (around 20-30 minutes)

• Preheat the oven to 180 degrees (fan)

• Whisk the butter and sugar together

• If vegan: Create the egg replacement by mixing the Organ flour and water, then slowly pour into to the butter and sugar while mixing

• If non vegan: Add the eggs to the butter and sugar mix 1 at a time, and whisk between each one

• Fold in the flour

• Mix in the lemon and lime zest + juice

• Grease your bundt tin with butter and pour in the mixture

• Bake for 25-30 minutes (you may need to cover the top with foil during the last 5 minutes to avoid the top burning)

• Take the cake out of the oven and let it cool completely before decorating

• Create the icing by mixing the icing sugar with the lemon juice - if the mix becomes a bit too runny, you can add more icing sugar to thicken

• Using a spoon, drip the icing down each groove of the cake - repeat 2-3 times (or more if you’d like the icing layer to be thicker)

• Top with the grated lemon and lime zest

• Enjoy!