Lemon Bundt Cake with Lemon Icing
A tender, buttery lemon cake baked in a bundt tin, soaked with lemon syrup and covered in thick white lemon icing with fresh zest.
1 hr 20 mins
Getting Somewhere
Serves 12
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Nutrition per serving
420
Calories
5g
Protein
58g
Carbs
19g
Fat
Ingredients
- 375g (3 cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 250g (1 cup) butter, softened
- 400g (2 cups) caster sugar
- Zest of 3 lemons
- 4 large eggs
- 240ml (1 cup) buttermilk
- 60ml lemon juice
- 60ml lemon juice
- 50g sugar
- 250g icing sugar
- 3–4 tablespoons lemon juice
- Extra lemon zest to finish
How to make it
1. Prep the tin Heat the oven to 170°C (325°F). Grease every ridge of a 10–12 cup bundt tin with soft butter and dust with flour, tapping out the excess. This is the step that stops it sticking.
2. Make the batter Whisk the flour, baking powder, bicarb and salt. In a big bowl, rub the lemon zest into the sugar with your fingers, then beat in the butter for 4–5 minutes until pale and fluffy. Beat in the eggs one at a time. Mix the buttermilk and lemon juice and add alternately with the flour in three rounds, mixing gently.
3. Bake Spoon into the tin, smooth the top and bake for 50–60 minutes, until a skewer comes out clean.
4. Syrup Warm the lemon juice and sugar until dissolved. Leave the cake in the tin for 10 minutes, turn it out onto a rack, and brush the syrup all over while warm.
5. Ice When completely cold, whisk the icing sugar with enough lemon juice to make a thick, pourable icing. Spoon over the top and let it run down the sides. Scatter with zest.
Good to know
- Don't skip greasing the tin properly. Bundt cakes love to stick
- Keeps 3–4 days in a tin
Cooking ability level
Photos
