By
Jane Curran
published
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.
