Difficulty: A wee bit harder
Time: 30 minutes plus 4 minute baking
Serves: 12 slices
250g unsalted butter, softened
2 cups caster sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
3 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1 tsp vanilla extract
3/4 cup buttermilk*
*(You can use a tbsp of lemon juice or vinegar in cup of whole milk instead of buttermilk)
For the glaze
2 – 3 tbsp lemon juice
1 tbsp buttermilk
2 cups icing sugar
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We had a craving for something sweet but a bit lighter, so found a recipe for a delicious looking lemon bundt cake on ‘Simply Suzanne’s’ website. We’ve made a few tweaks to make it easier for little chefs to follow but it still makes the same tasty, moist, light and lemony cake as the original.
If lemons aren’t your thing, this also works with other citrus fruits – orange bundt cake would also be delicious!
Preheat the oven to 180C / 170C Fan and grease and flour a bundt tin
Prepare the lemons
I did this part myself as I don’t really like the kids using the grater, but if you have older kids they could help you. Zest and juice the lemons into two separate dishes. (If you zap your lemons in the microwave for 15 seconds or so you should get more juice out!)
Mix the zest with 3 tbsp of lemon juice and set aside.
Leave the rest of the lemon juice for later.
Mix the butter and sugar
Get your child to measure out the butter (250g) and sugar (2 cups). If the butter isn’t already soft/room temperature pop it in the microwave for a few seconds to make it easier to mix.
Add them to a large mixing bowl or freestanding mixer fitted with a paddle attachment. Mix for a few minutes until it is light and fluffy, scraping down the sides with a spatula if you need to.
Add the eggs
Get your toddler to break the eggs into a small bowl, while you separate the final egg and add just the yolk. Give the eggs a quick whisk.
Turn the speed on your mixer and add half the eggs, mix for 15 seconds or so then add the remaining eggs. Mix together until it is well combined.
Prepare the dry ingredients
Get your child to help you measure out the flour (3 cups) into a separate bowl. While they are doing that add the baking powder (1 tsp), bicarbonate of soda (1/2 tsp) and salt (1 tsp).
Prepare the remaining wet ingredients
Add the buttermilk (3/4 cup) and vanilla (1 tsp) to the lemon/lemon zest mixture and give it a little mix.
Add the dry and wet ingredients to your mixing bowl
Turn your mixer speed down and add half the flour mixture. Mix for a few seconds then add half the buttermilk mixture and mix again. Repeat this process with the remaining flour/buttermilk and continue mixing until all the flour is incorporated.
Bake the lemon bundt cake
Spoon the cake batter into your prepared pan. Bake for 40 – 50 minutes. It’s ready when the top is a light golden brown and a skewer inserted comes out with just a few moist crumbs.
Keep an eye on it from about 40 minutes to make sure you don’t over bake it.
Cool the cake in the pan for 10 minutes.
Prepare the lemon glaze
Add the lemon juice (2-3 tbsp) and buttermilk (1 tbsp) to the icing sugar (2 cups) and whisk it until it is smooth. Add more lemon juice if you need to – you want the mixture to be pourable but still thick enough so it doesn’t all run off the cake.
Glaze your lemon bundt cake
Turn the cake out of the pan and on to a wire rack. Put the rack over baking sheet to make it easy to tidy later.
Get your child to help you pour half the glaze over the cake and leave it to cool for an hour or so. After an hour, pour the remaining glaze over the cake and let it all cool to room temperature.