Mary Berry’s Lemon Bundt Cake is made with softened unsalted butter, lemon zest, sugar, self-raising flour, eggs, and lemon juice. This delicious Lemon Bundt Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients Needed
For the cake:
- 1 cup (226g) softened unsalted butter or margarine (Stork)
- Zest of 2 lemons
- 1 ½ cups (300g) sugar (ideally caster/superfine sugar)
- 2 cups (260g) self-raising flour
- 4 large eggs
- 2 tbsp lemon juice
For the drizzle:
- ½ cup (100g) granulated sugar, plus extra if needed
- Juice of 2 lemons
How To Make Lemon Bundt Cake
- Preheat the Oven: Preheat to 350°F (175°C). Mist a 10-cup bundt tin with cake release, ensuring to coat all nooks and crannies. Alternatively, brush melted shortening over the pan and lightly dust with flour, shaking out the excess.
- Mix Cake Ingredients: Place all the cake ingredients in a large mixing bowl (or stand mixer fitted with the paddle attachment) in the order listed. Start mixing on low speed, then increase until combined. Continue mixing until the batter is smooth, scraping the sides and bottom of the bowl as needed.
- Pour Batter: Spoon the cake batter into the prepared bundt tin and level it. Lightly tap the pan on your work surface.
- Bake: Bake for 40-45 minutes or until the cake is golden, well-risen, and springy to the touch. A toothpick inserted in the center should come out clean.
- Cool: Leave the cake in the pan for 5 minutes, then carefully invert onto a wire rack to cool.
- Prepare Drizzle: In a bowl, combine the sugar and lemon juice. Drizzle this mixture over the warm cake, allowing it to soak in.
- Set & Serve: Let the cake cool completely; the drizzle will set into a crunchy crystal glaze. Slice and enjoy! The cake can be stored covered at room temperature for up to 5 days.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a lighter cake.
- Measure Ingredients Accurately: For best results, weigh your ingredients using a kitchen scale. This ensures you have the right amounts, which is key to a successful cake.
- Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Use a toothpick to test the cake’s doneness. Insert it into the center; it should come out clean or with a few crumbs, but not wet batter.
- Cool the Cake in the Pan: Allow the cake to cool in the bundt pan for about 5 minutes before inverting it onto a wire rack. This helps prevent the cake from breaking apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lemon Bundt Cake cool until it reaches room temperature. Then, store it in an airtight container in the fridge. The cake will stay fresh for up to 5 days.
- Freeze: Allow the cake to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move the cake to the fridge for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 piece (approximately 85 grams)
- Calories: 320
- Total Fat: 13g
- Saturated Fat: 4.5g
- Cholesterol: 55mg
- Sodium: 360mg
- Total Carbohydrate: 50g
- Sugars: 35g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Christmas Meat Pie
- Mary Berry Christmas Bread Sauce
- Mary Berry Christmas Apricot Cake
- Mary Berry Christmas Scones
Mary Berry Lemon Bundt Cake
Description
Mary Berry’s Lemon Bundt Cake is made with softened unsalted butter, lemon zest, sugar, self-raising flour, eggs, and lemon juice. This delicious Lemon Bundt Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
For the cake:
For the drizzle:
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Mist a 10-cup bundt tin with cake release, ensuring to coat all nooks and crannies. Alternatively, brush melted shortening over the pan and lightly dust with flour, shaking out the excess.
- Mix Cake Ingredients: Place all the cake ingredients in a large mixing bowl (or stand mixer fitted with the paddle attachment) in the order listed. Start mixing on low speed, then increase until combined. Continue mixing until the batter is smooth, scraping the sides and bottom of the bowl as needed.
- Pour Batter: Spoon the cake batter into the prepared bundt tin and level it. Lightly tap the pan on your work surface.
- Bake: Bake for 40-45 minutes or until the cake is golden, well-risen, and springy to the touch. A toothpick inserted in the center should come out clean.
- Cool: Leave the cake in the pan for 5 minutes, then carefully invert onto a wire rack to cool.
- Prepare Drizzle: In a bowl, combine the sugar and lemon juice. Drizzle this mixture over the warm cake, allowing it to soak in.
- Set & Serve: Let the cake cool completely; the drizzle will set into a crunchy crystal glaze. Slice and enjoy! The cake can be stored covered at room temperature for up to 5 days.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a lighter cake.
- Measure Ingredients Accurately: For best results, weigh your ingredients using a kitchen scale. This ensures you have the right amounts, which is key to a successful cake.
- Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Use a toothpick to test the cake’s doneness. Insert it into the center; it should come out clean or with a few crumbs, but not wet batter.
- Cool the Cake in the Pan: Allow the cake to cool in the bundt pan for about 5 minutes before inverting it onto a wire rack. This helps prevent the cake from breaking apart.
Mary Berry Lemon Bundt Cake