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05.10.2020- Adventures in Baking: Lemon Bundt Cake

Another week, another bake! As I've mentioned in a few previous posts, baking has been something of a salvation for me this year, and I'm really excited to have fallen back in love with this most meditative of hobbies. Having more time for the things which I really love has undoubtedly been one of the few upsides of this year, and it's also allowed me the opportunity to experiment with some new recipes, which had been sitting patiently waiting in my bookmarks folder just waiting to be tested out. This lemon bundt recipe is from Delicious magazine, slightly adapted to accommodate my own penchant for decorating: 

250g unsalted butter, plus extra to grease the tin
250g plain flour, sifted
1.5 tsp baking powder
225g caster sugar
Grated zest of 2 lemons
4 large free-range eggs
100g caster sugar and juice of 2 lemons for the syrup
Royal icing mix to decorate

1) Heat the oven to 180 degrees/160 degrees fan.
2) Butter the bundt tin using a brush, making sure that all corners of the tin are covered.
3) Sift the flour and baking powder into a large bowl. 
4) Whisk the butter, lemon zest and sugar together until the mix is pale and fluffy. 
5) Add the eggs one at a time and fold in the flour using a metal spoon.
6) Place the mixture in the bundt tin and bake for 40 minutes.
7) Make the drizzle by mixing the caster sugar and lemon juice. Brush it over the sponge when it's cooked and out of the oven. Depending on how much lemon you like, you might want to pierce some small holes in the sponge using a fork to soak the sponge totally. 
8) Mixing icing sugar and water, create the royal icing. Wait until the cake is completely cool before decorating. 
9) Serve and enjoy!

Have you been trying any new recipes recently?

(Image credit: Sarah Farrell, please do not reproduce without permission.)


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