Heat the oven to 180C/Gas 4 and generously butter the inside of your Bundt tin using your hands or a brush to get right into the corners.
Sift the flour, baking powder and salt into a large bowl. In another large bowl and using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is pale and fluffy. Add the eggs one at a time, whisking after each addition. Then fold in the flour mixture using a metal spoon, taking care not to knock out the air you have whisked in.
Dollop the mixture into your Bundt tin and smooth over the top. Bake for approximately 30 minutes or until a skewer inserted into the centre of the cakes comes out clean.
While the cake is cooking, make the icing. Beat the goat’s cheese and the cream cheese until combined. Gradually add the icing sugar and continue to beat until smooth and creamy.
When the cakes are cooked, remove from the oven and leave to cool on a wire rack. Decorate with the icing sugar on top and serve.
250g unsalted butter, softened plus extra for greasing the pan
250g plain flour
1 ½ tsp baking powder
¼ tsp fine salt
225g caster sugar
Finely grated zest of 3 lemons
4 large free range eggs, at room temperature
For the icing:
225g Chavroux pyramid
450g cream cheese
100g icing sugar, sifted
PRODUCT
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Recipe Method
Heat the oven to 180C/Gas 4 and generously butter the inside of your Bundt tin using your hands or a brush to get right into the corners.
Sift the flour, baking powder and salt into a large bowl. In another large bowl and using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is pale and fluffy. Add the eggs one at a time, whisking after each addition. Then fold in the flour mixture using a metal spoon, taking care not to knock out the air you have whisked in.
Dollop the mixture into your Bundt tin and smooth over the top. Bake for approximately 30 minutes or until a skewer inserted into the centre of the cakes comes out clean.
While the cake is cooking, make the icing. Beat the goat’s cheese and the cream cheese until combined. Gradually add the icing sugar and continue to beat until smooth and creamy.
When the cakes are cooked, remove from the oven and leave to cool on a wire rack. Decorate with the icing sugar on top and serve.
