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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 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Teatime
Cuisine: American
Keyword: lemon cake
Servings: 16 portions
Author: [email protected] Cooks


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, zested

For the marinade:

  • lemons, juiced
  • 3 tablespoons caster sugar (45ml)

For the icing:

  • ½ lemon, juiced
  • 75 g icing sugar



  • 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 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
    (Butter, caster sugar, eggs, flour, yogurt, lemon zest)
  • 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
  • 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
  • Once the cake has completely cooled, drizzle the lemon icing over with a spoon.


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