Lemon drizzle bundt cake
- Serves 10-12
- Hands-on time 30 min, oven time 35-40 min, plus cooling
Rather than a loaf, this lemon drizzle comes in the form of a bundt. It’s packed with refreshing lemon flavour — perfect for afternoon tea or a spot of Easter baking.
Love bundt cake? We’ve got plenty more bundt recipes for you to try.
- 250g unsalted butter, softened, plus extra for greasing the pan
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g caster sugar
- Finely grated zest 3 lemons
- 4 large free-eggs, at room temperature
For the syrup
- 100g caster sugar
- Juice of 3 lemons
For the icing drizzle
- 80g icing sugar
You’ll also need
- 2.4 litre bundt tin (we used one made by Nordicware)
- Heat the oven to 180°C/fan160°C/gas 4. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
- Sift the flour, baking powder, and salt into a large bowl.
- In another large bowl, using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is very pale and fluffy. Add the eggs one at a time, whisking well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
- Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
- While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
- When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
- For the topping, put the icing sugar into a jug and add a tsp cold water. Sir well with a fork until smooth, then add a little more water, drop by drop, until the icing reaches a thick, pourable consistency. Drizzle over the cake, leave to set for 15 min, then cut into slices and serve.
Recipe by Emine Hassan of mbakes.com.
Make up to 24 hours before you want to serve it, but store it, un-iced, in a sealed container. Alternatively, freeze the cake, wrapped thoroughly in cling film, for up to 1 month. Ice before serving.
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