LEMON BUNDT CAKE
- 375g all-purpose Flour
- 2 teaspoons Baking Powder
- 230g Unsalted Butter room temperature
- 400g granulated Sugar
- 1/2 teaspoon salt
- 3 Large Eggs, room temperature
- 2 tablespoons Lemon Zest
- 60 ml Lemon Juice
- 1 teaspoon Vanilla Extract
- 240ml Milk
- 100g Granulated Sugar
- 60ml Lemon Juice
- 240g icing sugar, sifted
- 3 tablespoons lemon juice
- 1 lemon, zested
- Preheat the oven to 180˚C
- Grease a 25-cm bundt pan with nonstick spray
- In a medium bowl, sieve together the flour and baking powder.
- In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
- Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
- Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
- Bake the cake for 50 minutes, until a skewer inserted in the center comes out clean.
- While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
- Make the lemon icing: Sift the icing sugar into a medium bowl. Add the lemon juice and whisk until smooth.
- After the cake is done baking, let cool in the pan for 10 – 20 minutes (this will ensure the cake becomes firm enough to remove from the pan without breaking apart), then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
- Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
- Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes
CHEF’S TIP: To ensure your Bundt cake does not stick to the tin, make sure to grease the tin thoroughly with non stick spray. Make sure spray in all the crevices. Do not use butter; the milk solids in butter can act like glue, causing the cake batter to stick to the pan.
Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development. @kimberly_wood_food_stylist