Lemon Bundt Cake with Lemon Drizzle


Hope everyone has had a great week and looking forward to the weekend. My week was pretty boring and eventless which made it seem longer. Anyways, lets talk about this cake. Let me start by saying this cake was delicious. For those who like fresh flavours but also slightly rich cakes, this is it. In my opinion, if lemon is the hero ingredient in any dessert you can’t really go wrong.  This was no exception. A friend and I woke up early morning to bake this for one of our friends birthday surprise. We are totally not morning people but we managed to have a laugh and bake it. We both love baking so it was easy going and comforting. In my half awake state of mind and because we were rushing, I forgot to take pictures of every step (My apologies guyss!). Anyways, here is the recipe and you should definitely try it.


Lemon Cake:

2 1/4 cups self-raising flour
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
2 tbs lemon zest
2 tbs + 2 tsp lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
Lemon Drizzle:
1 1/2 cups powdered sugar
3-5 tbs lemon juice
1 tbsp of lemon zest
Pre-heat your oven to 180 celsius. Grease a bundt cake tin.
Begin making the mix by beating the eggs using a stand mixer till it’s a pale yellow colour. Add the sugar and beat till light and fluffy. Add the vanilla, lemon zest and juice and give it a quick stir. Then slowly mix the flour and salt until everything is well combined.
Microwave the butter and milk together till butter is just melted and whisk it to help melt completely. Do not boil this mixture so make sure to microwave in 30 second intervals. Once the butter is melted add it to the cake batter and mix it well. This will be a very thin batter. Pour it to the prepared tin and bake for 30-35 minutes. I always insert a toothpick to check whether it comes out clean or touch the cake to see whether it springs back. Once it is done, let it cool in the pan for some time before you take it out and place on a plate/tray.
While the cake cools, prepare the drizzle. Combine the icing sugar and lemon juice and whisk well. You can use more or less lemon juice as needed to get desired consistency. The one we put on the cake sort of melted as we didn’t have time to let the cake cool enough.  Do make sure the cake is only slightly warm to touch.
We decorated using some flowers. Cutting into this moist cake and having a slice was so satisfying. It really is delicious. Give it a go!
Till next time!
Use caster sugar. We ran out of it so used brown sugar for the remaining amount!

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