Lemon Bundt Cake Recipe

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serves:

12

Skill:

easy

Cost:

cheap

Total Time:

01:20

Prep:

00:20

Cooking:

01:00

Nutrition per portion

RDA
Calories 767 kCal 38%
Fat 32g 46%
  -  Saturates 19g 95%

This stunning lemon bundt cake is an easy but impressive bake that is perfect for sharing. Our recipe makes a large cake that cuts into slices so easily so is just the thing for when you’re feeding a crowd. We’ve decorated this lemon bunt cake with pistachios and cranberries for a touch of festive flair, but it would work well for birthdays at any time of the year.


HOW TO MAKE LEMON BUNDT CAKE

Ingredients

  • 300g unsalted butter, melted
  • 350g caster sugar
  • 100g runny honey
  • 4 eggs
  • 300g Greek yogurt
  • zest of 3 large lemons
  • 1tsp vanilla extract
  • 450g plain flour
  • 2tsp baking powder
  • For the syrup:
  • 80g sugar
  • 2tbsp lemon juice
  • For the glacé icing:
  • juice of 1 lemon
  • 200g icing sugar, sifted
  • 20g pistachios, chopped
  • 20g dried cranberries
  • 225g raspberries
  • Edible glitter, if liked

Method

  • Heat the oven to 170C. Whisk together the butter, sugar, honey, egg and yogurt along with the lemon zest and vanilla.

  • In a separate bowl sieve together the flour and baking powder. Fold the dry ingredients into the wet mixture. Spoon the mixture into the tin, put on a baking tray and cook for 1 hr. Transfer to a wire rack.

  • To make the syrup, put the sugar and lemon juice, plus 80ml water, into a small saucepan and heat until the sugar has dissolved. While the cake is hot, brush the syrup all over the cake.

  • When the cake is completely cold, for the icing, add a little lemon juice to the icing sugar to make a thick paste. Drizzle over the cake and decorate with the pistachios and cranberries. Serve with fresh berries and sprinkle over edible glitter.

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