Impressipe

A MERRY ZESTY ADDITION TO THE DESSERT MENU

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Lemon and Almond Bundt Cake

SERVES 10

PREP & COOK 1 HOUR 15 MINS

■ 250g butter, chopped, softened

■ 1½ cups caster sugar

■ 1 tbsp finely grated lemon rind

■ 4 eggs, at room temperature

■ 1½ cups almond meal

■ 2½ cups self-raising flour

■ 1¼ cups buttermilk

■ 125g punnet raspberries, to decorate