Prep Time 25 Minutes
Cook Time 30 Minutes
Serves 8 to 10
Method
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

INGREDIENTS

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 goat’s cheese log

450g cream cheese

100g icing sugar, sifted

PRODUCT

View Method

Recipe Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.