This super-easy lemon bundt cake is deliciously moist and tangy with a crunchy sparkly sugar crust. You are sure to LOVE this recipe, it simply comes out perfect every time!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Afternoon Tea, Cake
Cuisine: British
Keyword: Lemon Bundt Cake, Mary Berry Lemon Drizzle Cake
½cup(100g) granulated sugar , plus extra if needed
2lemonsjuice only
Instructions
Preheat the oven to 350°F / 175°C. Mist a 10 cup bundt tin with cake release, making sure to get into all the nooks and crannies. Alternatively use a pastry brush to brush melted shortening over the pan and then lightly dust with flour. Shake out any excess flour.
Put all the cake ingredients in the order listed into a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
Spoon the cake batter into the prepared bundt tin and level. Lightly tap the pan on your worktop. Bake for 40-45 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
Leave the cake in the pan for five minutes then carefully invert onto a wire rack.
Combine the sugar and lemon juice in a bowl and drizzle over the entire cake. Take your time doing this so the drizzle has a chance to soak into the warm cake.
Allow the cake to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep up to five days in a covered cake container at room temperature.
Video
Notes
How to make Self-Rising flourSelf-rising or self-raising flour is commonly used in the UK. If you need to make your own then sift together 2 cups of all-purpose flour with 3 teaspoons baking powder and pinch of salt. This amount is just right for this recipe.Useful Tools
I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of standard capacity Bundt pan – 10 cups or 2.5 liters.
Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
Remaining ingredients, namely the eggs, also need to be room temperature.
Use a microplane to zest the lemons – I have specified the zest of two but you can add even more zest if you like!
Make sure the self raising flour is fresh.
Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
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