1 ½ cups cake (plain) flour
1 tsp baking powder
½ tsp salt
¾ cup butter, softened
½ cup sour cream
1 cup sugar
3 eggs
1 tsp vanilla
1 tsp lemon zest, finely-grated
2 tbsp lemon juice
2 tbsp lime juice
Citrus Syrup
2 tbsp lemon juice
2 tbsp lime juice
⅓ cup sugar
Directions
Preheat oven to 160°C, lightly grease and flour pan the and set aside
In small bowl, sift together the flour, baking powder and salt. Set aside.
In large bowl, beat together butter, sour cream and sugar on medium-high speed until smooth – about 3 minutes. Beat in the eggs one at a time and vanilla extract, beating well after each addition and scraping bowl often.
Stir in the zests and juices, then fold in the flour mixture until just blended.
Divide batter evenly between Bundtlettes cavities.
Bake for 25-30 minutes, until a toothpick inserted comes out clean
Cool for 10 minutes in the pan, then invert the Bundtlettes onto cooling rack.
Mix Syrup ingredients together and drizzle over just warm Bundtlettes.
Enjoy!!