Kitchen Organizer

A delightful afternoon tea cake, with just the right balance of sweetness and citrus!  This one didn't last long in my house :-)  Thanks to www.taste.com.au.

Ingredients
Melted butter, to grease
200g (1 1/3 cups) plain flour
150g (1 cup) self-raising flour
285g (1 1/3 cups) caster sugar
150g butter, melted, cooled
3 eggs
100ml milk
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
150g (1 cup) pure icing sugar, sifted
Lemon rind, zested, to decorate

Method
Preheat oven to 180°C. Brush a 22cm (top measurement) bundt pan with melted butter. Sift combined flour into a bowl. Stir in caster sugar. Make a well in the centre. Whisk the butter, eggs, milk, lemon rind and 100ml of lemon juice in a bowl until combined.

Add the lemon mixture to the flour mixture and stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted into cake comes out clean. Turn onto a wire rack to cool completely.

Place cake on a serving platter. Combine the icing sugar and remaining lemon juice in a small bowl. Spoon icing over the cake and decorate with lemon rind. Set aside to set.