Bright, zesty, and irresistibly moist, this Lemon Drizzle Bundt Cake is the perfect balance of sweet and tangy. The cake itself is rich and buttery, with a fresh lemon flavor, topped off with a deliciously simple lemon glaze and candied lemon slices for a beautiful presentation. Whether it’s for a cozy afternoon treat or a special occasion, this cake is sure to impress.
Your Recipe Essentials
For the Lemon Bundt Cake:
- 250g unsalted butter, softened
- 350g sugar
- 1 Tbsp lemon zest
- 6 eggs
- 100g sour cream
- 1 tsp vanilla extract
- 200g self-raising flour
- 75g cake flour
- 1 tsp baking powder
- ½ tsp salt
For the Candied Lemons:
- 250g sugar
- 250ml water
- 2 lemons, thinly sliced
For the Lemon Glaze:
- 250g icing sugar
- 4 Tbsp milk
- 1 Tbsp lemon juice
Let’s Start Baking
1. Prepare the Bundt Cake
Preheat your oven to 160°C (320°F).
In a large mixing bowl, beat the butter, sugar, and lemon zest together for 3-4 minutes until light and fluffy. This step ensures the cake will have a light texture and distribute the lemon flavor throughout.
Next, add the eggs two at a time, beating well after each addition.
In a separate small bowl, combine the sour cream and vanilla extract. Gradually add this mixture to the batter, ensuring it’s fully incorporated.
Sift in the self-raising flour, cake flour, baking powder, and salt, and fold into the batter. Be careful not to overmix at this stage, as you want the cake to stay light and airy.
Grease your Bundt pan thoroughly with non-stick spray or butter, paying extra attention to the crevices. You can use a pastry brush to ensure every corner is coated.
Pour the batter into the prepared pan, smoothing the top with a spatula and making sure it’s evenly distributed into the pan’s indents.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before turning it out onto a wire rack.
2. Make the Candied Lemons
While the cake cools, you can prepare the candied lemons. In a medium saucepan, combine the sugar and water, then bring it to a boil over medium heat.
Once boiling, add the lemon slices and reduce the heat to a simmer. Let the lemons cook for 12-15 minutes, or until they become translucent and glossy.
Carefully drain the lemon slices and place them on a wire rack to cool completely.
3. Prepare the Lemon Glaze
For a perfectly smooth glaze, whisk together the icing sugar, milk, and lemon juice until it’s free of lumps. The glaze should be thick enough to cling to the cake but still drizzle easily.
4. Assemble the Cake
Once the cake has cooled, drizzle the lemon glaze generously over the top, letting it flow down the sides of the Bundt cake.
Adorn the cake with candied lemon slices for an elegant finish. These not only add a beautiful decorative touch but an extra burst of lemon flavor with every slice.
Tips for Success
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for easier mixing and a better texture.
- Grease your Bundt pan well: A non-stick spray with a pastry brush helps ensure you coat every detail of the pan, preventing the cake from sticking.
- Don’t rush the cooling process: Let the cake cool completely before turning it out of the pan to avoid breaking.
Storing & Serving
This Lemon Drizzle Bundt Cake keeps well for up to 3 days at room temperature if stored in an airtight container. You can also refrigerate it for longer freshness, though it’s best served at room temperature.
For a delightful experience, enjoy a slice with a cup of tea or coffee!
Lemon Drizzle Bundt Cake Recipe
Ingredients
Lemon Bundt Cake
- 250 g unsalted butter softened
- 350 g sugar
- 1 Tbsp lemon zest
- 6 eggs
- 100 g sour cream Lancewood brand
- 1 tsp vanilla extract
- 200 g self-raising flour Golden Cloud brand
- 75 g cake flour Golden Cloud brand
- 1 tsp baking powder Royal brand
- ½ tsp salt
Candied Lemons
- 250 g sugar
- 250 ml water
- 2 lemons sliced
Lemon Glaze
- 250 g icing sugar
- 4 Tbsp milk
- 1 Tbsp lemon juice
Instructions
Lemon Bundt Cake
- Preheat the oven to 160°C.
- Beat the butter, sugar, and lemon zest together for 3-4 minutes.
- Add the eggs, two at a time, beating well after each addition.
- Combine the sour cream and vanilla extract, then add to the mixture.
- Sift in the self-raising flour, cake flour, baking powder, and salt. Mix until well combined.
- Prepare a Bundt pan with spray and cook, using a pastry brush to grease all the indents.
- Pour the batter into the prepared pan, nudging the batter into the pan indents with a spatula.
- Bake for 60 minutes.
- Allow to cool completely in the pan.
Candied Lemons
- Combine the sugar and water in a saucepan over medium heat and bring to a boil.
- Add the lemon slices and simmer for 12-15 minutes.
- Drain the lemons and allow to cool completely on a baking rack.
Lemon Glaze
- Combine the icing sugar, milk, and lemon juice. Mix until smooth and lump-free.
- Drizzle the lemon glaze over the cooled Bundt cake.
- Adorn the cake with the candied lemons.
Notes
- Ensure the Bundt pan is greased thoroughly to avoid sticking.
- Candied lemons add a delightful decorative touch and additional citrus flavor.
- This cake can be stored for up to 3 days in an airtight container.
Leave a Reply