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Lemon Bundt Cake with lemon drizzle icing on a glass plate
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Lemon Bundt Cake

Lemon Bundt Cake with lemon drizzle icing. A dense, very lemony cake, great for tea or dessert with some crème fraîche.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Teatime
Cuisine: American
Servings: 16 portions
Author: Susie@Everyday Cooks

Ingredients

For the bundt cake:

  • 225 g butter, softened
  • 300 g caster sugar
  • 6 large eggs
  • 350 g self-raising flour
  • 250 ml plain full-fat yogurt
  • 3 lemons, zest only

For the marinade:

  • 2½ lemons, juice only
  • 3 tablespoons caster sugar (45ml)

For the icing:

  • ½ lemon, juice only
  • 75 g icing sugar

Equipment

10 cup/2.4 litre capacity bundt tin
Cake Release spray
Lemon zester
Citrus juicer
Pastry brush

Instructions

Preparation

  • Put a baking sheet in the oven. Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Grease the Bundt tin with the spray. Spray evenly over all the surfaces, right into every nook and cranny.
    If you have the non-spray version or are using oil, use kitchen paper and/or a pastry brush to get into all those crevices
  • Leave the tin upside down over the sink to stop the oil from accumulating in the bottom

For the bundt cake:

  • Put all the cake ingredients into the processor, mixer bowl or large mixing bowl and blitz until mixed
    225 g butter,, 300 g caster sugar, 6 large eggs, 350 g self-raising flour, 250 ml plain full-fat yogurt, 3 lemons, zest only
  • Scrape down and mix again. Pour into your tin, using a spatula to get all the mixture into the tin and smooth the top
  • Place the tin on the pre-heated baking sheet and cook for 45-50 minutes. Check if it’s done by pushing a skewer in. If the skewer comes out clean, the cake is done
    The cake will be well-risen and golden

For the marinade:

  • Mix the lemon juice and sugar until the sugar has dissolved
    2½ lemons, juice only, 3 tablespoons caster sugar
  • Leave the cake to cool for 5 minutes, then push a thin skewer or cocktail stick into the cake all over and spoon half the lemon marinade over. Leave in the tin for about 25 more minutes
  • Gently push the cake away from the edges of the tin. If the cake has a domed top, you may want to level it off with a sharp knife so that it sits flat
  • Put a wire rack over the top of the cake and turn upside down. The cake should slide out of the tin
  • Use the skewer/cocktail stick to make more holes and spoon the rest of the marinade over the cake. Leave to cool

For the icing:

  • Mix the lemon juice and icing sugar together to make icing that is runny but will hold its shape
    75 g icing sugar, ½ lemon, juice only
  • Once the cake has completely cooled, drizzle the lemon icing over with a spoon.

Notes

The cake will keep for at least a week in an airtight container - preferably in the fridge.