Lemon and White Chocolate Bundt Cake

Strangely, Blogger insists on changing the colour of this pic. Go to my Instagram for a better picture...

I used to have an obsession with white chocolate, so this was a bit of a risk. I'd rather not be off the wagon when it comes to this white stuff. Five family sized Milkybars a week may be considered to be excessive by some. Luckily for me, one day I woke up and just didn't fancy my 2500 calorie a week habit any more! Two stones lighter, I have come out of the other side...

A lemon and white chocolate bundt had been on my mind for some time, so I took one for the team and bit the bullet. The result was one of my favourite cakes ever. I am never making it ever again. It's too damn risky! Everyone at work loved it, and agreed that the white chocolate covering isn't too sickly as there's only a thin (scrumptiously gooey) layer covering the cake. I'm trying not to think about it. In fact, I can't say much more on the matter. Too painful.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 1 1/2 tsp lemon extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 250ml lemon yoghurt 
• Zest and juice of one large unwaxed lemon
• Jar of white chocolate spread

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extracts.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
7. Pour the yoghurt into a jug and add the zest and juice.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. When completely cool, warm your white chocolate spread in the microwave until slightly runny and tip over the cake. I used my Bavaria tin because it has lots of pretty nooks and crannies for the chocolate to fall into.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.