Citrus and ginger bundt cake

Step 1

Preheat oven to 160°C. Grease a 24cm, 3-litre (12-cup) bundt pan with a pastry brush dipped in soft butter. Sprinkle the inside of the pan with a little plain flour; turn pan to coat evenly. Tap out excess flour.

Step 2

Beat butter, sugar, vanilla and your choice of finely grated citrus rind in a bowl with an electric mixer for 5 minutes or until light and fluffy. Beat in 1 egg at a time until just combined. Add your choice of citrus juice, combined sifted flour and baking powder, ginger and salt. Beat on low speed until just combined. Spread mixture into pan.

Step 3

Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes; turn onto a wire rack to cool.

Step 4

Meanwhile, to make citrus icing, sift icing sugar into a medium bowl; stir in butter and your choice of citrus juice until smooth.

Step 5

Drizzle cake with icing and top with your choice of thinly sliced citrus rind; serve.