Zesty Easter Bundt cake

Method

1. Preheat the oven to 170°C and grease and flour your Bundt tin (about 2lb in size), or line an 8-inch round tin with parchment.

2. Beat the butter, zest and sugar together until light and fluffy.

3. Slowly add in the eggs until combined. You can use a spatula to get all of the butter mixture from the sides of the bowl to make sure everything is mixed together.

4. Add in the flours and the juice until combined.

5. Scoop the mixture into your prepared tin and bake for about 50 minutes if using a Bundt tin or nearer an hour with a round cake tin. A skewer should come out clean once the cake is ready. Allow to cool in the tin for about 10 minutes, then gently turn the cake onto a wire rack to cool completely.

6. To make the icing, mix the icing sugar and lemon juice together until pourable but not so runny that it all comes off the cake straight away. Once the cake has cooled, ice it and decorate.