I love pretty much all things lemon. This simple Lemon Bundt Cake is no exception. Very much like my easy lemon drizzle cake – it’s tasty, moist and is really easy to make. You can’t ask much more than that from a lemon cake can you?! It makes for a wonderful showstopper (perfect for coffee mornings or dinner parties) and, being a bundt cake, it’s very neat and tidy to slice and serve. Always a bonus! (Especially as I’m rubbish at slicing and serving!)
If you need a free from lemon cake to impress your friends and family with instead, you should absolutely check out my dairy free / vegan lemon cake recipe!
Here is what you will need to serve approx 12.
- 110g Unsalted Butter, Room Temp
- 225g Golden Caster Sugar
- 2 Eggs, Room Temp
- 1 tsp Vanilla Extract
- Zest & Juice of 1 Lemon
- 250g Plain Flour
- 4 tsp Baking Powder
- 190ml Milk, Room Temp
- 50g Icing Sugar
- 1-2 tbsp Lemon Juice
- 50g Lemon Curd
- Bundt Cake Pan
- Electric Stand Mixer or Electric Hand Whisk & Large Bowl
Easy Lemon Bundt Cake Recipe
First preheat your oven to 180°C/Fan 170°C and grease the bundt pan VERY well.
Then, in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter and sugar until light and fluffy.
Next add in the eggs one at a time and mix until smooth.
Then briefly mix through the vanilla extract and the lemon zest. (Save the juice for later.)
Now add in half of the milk and mix, don’t worry if it curdles slightly.
Next sift in the flour & baking powder and mix until just combined.
Add the remaining half of the milk then the lemon juice and mix just until it comes together evenly.
Pour into the well greased bundt pan, even out with a spatula and pop into the preheated oven to bake for 30-35 minutes or until a skewer inserted comes out clean.
Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To make the topping, simply place the icing sugar into a small bowl, add the lemon juice and mix. You want a fairly runny consistency so you can drizzle it over the cake.
Place the lemon curd into another bowl and warm in the microwave for 20 seconds (stirring halfway through) until it’s nice and runny.
Now drizzle the lemon icing over the cake using a teaspoon then repeat with the lemon curd. Allow to set at room temperature.
Finally, place your beautiful Lemon Bundt Cake onto a serving plate and wow your guests. Cover any uneaten cake, store at room temperature and consume within 4 days.
Look how beautiful it is!! I genuinely love how easy this is to make and yet how wonderful it ends up looking. The ratio just doesn’t seem right! I can assure you it is though, trust me. The cake itself has such a delightfully light and tempting lemon flavour then the tanginess from the icing and lemon curd topping hits you. Absolutely gorgeous!
I hope you enjoyed the post my lovelies, until next time.
Enjoyed this post? You’ll love my Easy Lemon Cake.