Lemon Bundt Cake
This Lemon Bundt Cake is soft, moist, and full of bright citrus flavour. Finished with a dusting of confectioners’ sugar and a tangy lemon icing, it’s a simple yet elegant cake that works for any occasion. Lemon Bundt Cake has a tender crumb and refreshing zing make it a delightful treat from the first slice to the last.
This Lemon Bundt Cake is soft, moist, and full of bright citrus flavour. Finished with a dusting of confectioners’ sugar and a tangy lemon icing, it’s a simple yet elegant cake that works for any occasion. Lemon Bundt Cake has a tender crumb and refreshing zing make it a delightful treat from the first slice to the last.
Servings 12 Slices
Ingredients
Cake Ingredients:
- 250 g unsalted butter softened
- 300 g caster sugar
- 4 large eggs free range
- 300 g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 200 ml whole milk
- 3 large lemons zest only
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Dusting Ingredients:
- Confectioners’ sugar icing sugar
Lemon Icing Ingredients:
- 150 g confectioners’ sugar
- 2 tbsp fresh lemon juice more if needed
Instructions
- Preheat the oven to 170°C (fan) / 190°C (conventional) / 375°F. Grease a 10–12 cup Bundt pan thoroughly, ensuring all grooves are coated.
- Cream the butter and sugar together in a large mixing bowl until pale and fluffy.250 g unsalted butter, 300 g caster sugar
- Add the eggs one at a time, beating well between each addition.4 large eggs
- Stir in the lemon zest, lemon juice and vanilla.3 large lemons, 2 tbsp lemon juice, 1 tsp vanilla extract
- In a separate bowl, whisk the flour, baking powder and salt.300 g plain flour, 2 tsp baking powder, ¼ tsp salt
- Add the dry ingredients to the wet, alternating with the milk, mixing gently until you have a smooth batter.200 ml whole milk
- Pour the mixture into the prepared Bundt tin, smoothing the surface.
- Bake for 45–55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with confectioners’ sugar, allowing it to settle into the curves of the Bundt.Confectioners’ sugar
- Make the lemon icing by mixing confectioners’ sugar with enough lemon juice to create a pourable glaze.150 g confectioners’ sugar, 2 tbsp fresh lemon juice
- Drizzle the icing over the cooled Lemon Bundt Cake, letting it run naturally down the sides.
Equipment
Nutrition
Calories: 430kcal | Carbohydrates: 60g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 153mg | Potassium: 124mg | Fiber: 1g | Sugar: 39g | Vitamin A: 645IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 2mg
