When life gives you lemons, you make Lemon Drizzle bundt cake. This tangy triple lemon cake is both velvety and tender. Although the cake serves 12, 6 people will easily devour it.
Ingredients for 12 servings
For the Lemon Cake
• 250g soft butter
• 250g fine white sugar
• 250g self-raising flour
• 5 eggs
• Zest of 3 small lemons (or 2 big ones)
• Juice of half a lemon
• Pinch of salt
For the Lemon Syrup
• Juice of 2 small lemons
• 50g sugar
For the Lemon Glaze
• 75g powdered sugar
• Juice of half a lemon
• Zest of half a lemon
• Optionally extra lemon for decoration
• 2,4L/12 cup Bundt pan
• (Stand) mixer and bowl
• Citrus grater
• Citrus juicer
• Wire rack
Tip: make sure your butter and eggs are room temperature. Hard butter will not get a smooth consistency and cold eggs will separate the butter which makes the batter grainy.
Tip: When you use zest of citrus fruit, always use organic fruit as they are unwaxed.
How it’s done
1. Preheat the oven to 160°C/320°F. Grease your bundt pan with oil or butter and make sure to get in all the nooks and crannies. Dust the greased cake Bundt with flour and tap off the excess flour. This preparation avoids the cake from sticking to the Bundt pan.
2. Beat the butter, sugar, and salt with a (stand) mixer on medium-high speed until smooth. Add the eggs one by one after each egg is incorporated.
3. Add the self-raising flour and mix on low speed until combined. Use your spatula to loosen the batter on the bottom and sides of the mixing bowl. Add the lemon zest and lemon juice to the batter and fastly mix it into the batter on high speed to avoid a reaction with the butter.
4. Fill the bundt pan evenly with the lemon cake batter and bake it in the oven for approximately 50 minutes. The cake is well baked if a skewer comes out clean.
5. While the cake is in the oven, the lemon syrup can be prepared. Add the lemon juice and sugar in a saucepan. Let the sugar dissolve on medium-high heat and reduce the liquid by half it’s volume while stirring. Take the pan off the heat and set aside until ready to use.
6. When the cake is out of the oven put it on a coaster or the stove while still hot. Prick holes in the cake with a skewer and pour the syrup over the cake. Let the syrup soak into the cake for 15 minutes.
7. Work a knife around the edges of the center of the bundt to loosen the cake a but. Put a wire rack on top of the bundt pan and turn around the wire rack and the bundt pan in one move. Loosen the cake from its pan and remove the bundt pan.
8. Let the cake completely cool down and make the lemon glaze with the lemon juice and the powdered sugar. The consistency should not be too runny but liquid enough to pour (add some more powdered sugar to thicken the glaze up or add a little drop of lemon juice to make it a little thinner). Pour the lemon glaze on top of the bundt cake and finish it off with some lemon zest or optionally some lemon peel decoration.
Was this Lemon Drizzle Bundt Cake tangy enough for you? Or are you more of a sweet tooth? Let me know in the comments down below. Share your creations with me @TalesofPastry or #TalesofPastry.
SaraAugust 19, 2020 at 6:38 pm
This was so easy to make, and came out absolutely gorgeous. Maybe my lemons were too big, cause I ended up using a bit more powdered sugar for the glazing than the recipe states, but it still worked out well.
Everyones a fan of it…! It’s definitely part of my recipe book now.
Jamie PendersAugust 19, 2020 at 4:43 pm
Wow, this is so awesome to hear! I’m glad you all like it 😊. Thank you for the tip! I will definitely add a little caption about the size of the lemons, because this can indeed vary. Love to see you back 🧡
OrianeOctober 25, 2020 at 11:45 am
I did a lot of lemon cakes in my life but this one was definitely the king of all lemon drizzle. The syrup inside add so much to the cake and it was simply delicious. Mine was not as pretty as yours but I will definitely do it again!
Jamie PendersOctober 25, 2020 at 2:27 pm
Wow! Thank you so much for such a huge compliment! 😊 Practice makes perfect but whats inside counts.