Hot Cross Bun Pound Cake

Allow all ingredients to come to room temperature, about 30 minutes.

Preheat oven to 180°C fan assisted.

Grease and line your bundt pan or loaf tin and set aside.

Cream butter and sugar together until light and fluffy - takes about 5 minutes when using a stand mixer or electric mixer. This step is crucial, as the sugar crystals will cut through the butter adding air and lightness to the batter.

Add in the eggs one at a time and mix until combined.

Add in the yoghurt, vanilla extract and spices and mix until combined.

Add in the flour, baking powder, salt and fold through.

Toss in the raisins and mixed peel and fold in gently.

Pour the batter into your desired tin, smooth and bake for 50 minutes to an hour, or until a cake tester comes out clean.

Let the cake cool in the tin for about 15 minutes before turning out onto a wired rack to cool completely.

Sour Cream Frosting

Let the butter and sour cream come to room temperature, you may need to pop them into the microwave for 10 seconds if they are too cold for creaming.

Add the icing sugar and lemon juice to the butter and sour cream and whip until well combined using either a stand mixer, electric mixer or whisk.

When the cake is cold, pile the sour cream frosting on top and swirl with the back of a spoon.