120 plain flour
1 tsp baking soda
2 tbsp milk
50g ground almonds
zest of 1 lemon
cream butter and sugar together and then add the lemon zest,
in a separate bowl sift the flour and baking soda together and mix in the ground almonds
whisk the egg with the butter sugar mixture and add the flour mixture.
whisk it all together. then add the vanilla extract.
pour in to mini bundt mould, i used a silicone one from wholeport.com
bake at 180c for 25 minutes. then turn over and leave to cool on a wire rack.
make a lemon butter cream using
2 table spoons butter
1 cup powdered sugar
the zest and juice of 1 lemon
mix it all together until soft and but into a piping bag.
once the cakes are cool pipe the cream in to the holes.
make an drizzle icing with a little water and powdered sugar and drizzle over the top and decorate with edible flowers