Lemon Drizzle Bundt Cake Recipe
This rich and buttery Lemon Drizzle Bundt Cake is a citrusy, tangy treat, topped with a sweet lemon glaze and homemade candied lemon slices. Perfect for serving at gatherings or enjoying as a refreshing dessert!
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.