It’s been a busy fortnight, which means my recipe for the perfect lemon drizzle bundt cake is getting to you later than expected. It’s totally worth the wait though, even if I do say so myself!
There’s no simpler way to impress friends and family with such minimal effort. My secret? The pan! It does most of the work! For this recipe, I used the Nordicware Fleur de Lis bundt pan. If you’ve never used Nordicware pans before, you’re missing out. They’re all so decorative and, even better, heavy!
As for the flavour, well, of all the cakes I’ve baked (and, believe me, there have been a lot… hence my ever-inflating waistline!) it’s the one people like the most. In fact, I dare say that lemon drizzle is the most popular cake flavour for the majority of bakers – am I right, bakers?
What I guess I’m trying to say is, it’s worth making! So read on, and enjoy!
Before you do that though, I have a confession to make… Yes, I’ve been busy the last couple of weeks: work has been hectic, we’ve visited family the last few weekends, and there’s been lots of work planning for an upcoming trip to Japan. However, the reason this recipe didn’t go up a few days ago is that the first cake stuck! Why? Because I ran out of Dr Oetker cake release spray! And, to make things worse, they discontinued it! I won’t lie to you, I was a little bit devastated that this cheap and effective way of greasing intricate pans was lost forever (shame on you, Dr Oetker!) There are others out there, I know, but they seem so much more expensive! I found a fix though… Frylight! Yes, that one calorie spray. Horrible as it is for cooking eggs, it’s great for baking cakes! Give it a try!
Now, time to get your lemon drizzle on!
Lemon Drizzle Bundt Cake
- 325 g butter softened
- 375 g caster sugar
- 5 large eggs
- 325 g plain flour
- 3 tsp baking powder
- 3 tsp lemon extract
- 25 g lemon juice
- 50 g icing sugar
- 1 tbsp lemon juice
- Preheat the oven to 200°c
- In a mixing bowl, beat together your softened butter and 325g caster sugar (the other 50g is for the drizzle) until pale and fluffy.
- Next, beat your eggs in one at a time, beating well between the addition of each egg as this will help prevent the mixture curdling.
- Sift your flour and baking powder into your mixing bowl. Then, add the lemon extract and fold the mixture until the flour is fully incorporated. Don’t overbeat the mixture, though, as this will build up gluten. We’re making a cake, not bread!
- Grease your tin with your preferred oil/butter. As I mentioned above, I used Frylight for the cake in the photo but any spray oil should work. Butter is a bit tricker.
- Pour the batter in the tin and level it out. I like to tap the tin on the worktop 2-3 times to make sure the batter gets into all the intricate nooks of the tin. I also make a groove in a ring around the batter, equidistant from the middle spike and edge of the tin. This helps to stop the cake rising too unevenly, meaning there’s less to trim off after—the idea is to turn the cake over when done.
- Bake on the middle shelf for 40-45 minutes or until a skewer comes out clean from the centre of the cake.
- In a small bowl, mix together the remaining 50g caster sugar and 25g lemon juice.
- Whilst still warm, pierce the cake all over with a skewer before spooning over your drizzle mixture.
- Leave the cake to cool in the tin for 5-10 minutes then turn out onto a wire rack to cool.
- Once cooled, mix together your icing sugar and remaining lemon juice and drizzle over the cake erratically.
- Once the icing is set (or not, if you just simply cannot wait), serve with Earl Grey tea. The bergamot in the tea really compliments the cake… or scoff a slice whilst nobody watches. The choice is completely yours!