Lemon Bundt Cake Recipe
serves:
12Skill:
easyCost:
cheapPrep:
20 minCooking:
1 hrNutrition 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.
