Go Back
lemon bundt cake on a serving plate.
cookingwithmykids

Lemon bundt cake

An easy recipe for a tasty, moist, light lemon bundt cake. If you love lemon drizzle cakes you’ll love this lemon bundt cake.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Afternoon tea
Cuisine: British
Calories: 527
Ingredients Method

Ingredients
  

  • 250 g (1 cup) unsalted butter or baking spread softened
  • 300 g (1 ½ cup) golden caster sugar
  • 3 large eggs room temperature
  • 225 g (1 ¾ cups) self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • zest and juice of one lemon
For the glaze
  • 2 - 3 tbsp lemon juice
  • 2 cups icing sugar

Method
 

Preheat the oven to 180C / 170C Fan and grease and flour a bundt tin
    Prepare the lemons
    1. Zest and juice the lemon and set it aside for later.
    Cream the butter and sugar
    1. Measure out the butter and sugar. 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
    1. Break the eggs into a small bowl, and add them, one at a time to your mixing bowl. Mixing inbetween each addition.
    Add the flour and baking powder
    1. Add the flour and baking powder. Make sure you level the teaspoon before adding the baking powder so you add just the right amount.
    Add the lemon juice and vanilla
    1. Add the vanilla and the lemon/lemon zest and give everything one final mix.
    Bake the lemon bundt cake
    1. Spoon the cake batter into your prepared pan and level the top with a spatula. 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.
    2. Cool the cake in the pan for 10 minutes before carefully removing it and placing it on a wire rack.
    Glaze your lemon bundt cake
    1. Add the lemon juice to the icing sugar 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.
    2. Pour the glaze over the bundt cake and leave it to set.