St Clements Bundt Cake


15 mins


45 mins


6-8 serves

Low FODMAP serve

1 serve


What you'll need

For the cake


½ orange zest and juice


1 lemon zest and juice

vanilla paste

1 teaspoon vanilla paste

caster sugar

1 cup (220g) caster sugar


250g unsalted butter, softened


4 eggs

Lo-Fo Pantry Plain Flour

2 ¼ cups (335g) Lo-Fo Pantry Plain Flour

sour cream

½ cup lactose free sour cream

sea salt

1 pinch sea salt

For the drizzle icing


1 lemon zest and juice

icing sugar

2 cups icing sugar

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour


Step 1

Preheat oven to 180°C and grease your favourite bundt tin.

Step 2

Combine the zest, sugar and butter in the bowl of an electric mixer with a paddle attachment. Cream until pale and fluffy (about five minutes).

Step 3

Add the eggs, one at a time, beating well between each addition.

Step 4

Add half of the dry ingredients, and the vanilla, and beat on low speed until just combined. Add half of the sour cream and the lemon and orange juice and slowly beat again. Repeat with remaining dry ingredients and sour cream.

Step 5

Bake for 45 minutes, or until the sides of the cake are just pulling away from the tin and a skewer comes out clean. Let cool in the tin for five minutes, then turn out onto a wire rack to cool completely.

Step 6

For the icing, sift the icing sugar into a bowl and add the zest and juice, a little at a time, stirring well as you go. The icing needs to be quite thick so it doesn’t dribble all the way down the cake.

Step 7

Once the cake is completely cool, gently pour thick icing over the top of the cake, allowing it to freely and slowly drizzle down the sides

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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