Tangy Lemon Bundt Cake

I’m not a great fan of cakes – I usually find them too dry. However, this cake was a real cracker – slightly crispy on the outside, tender and moist on the inside, with a delightful lemony tang and a soft dollop of lemon curd in the middle. This was the first time I’ve tried a bundt cake and I was thrilled with the result – I’ll definitely be making this one again.

This recipe is from Michelle Keogh’s ‘Bundt’ cookbook from Penguin Books, 2012. I made one adaptation – using ground almonds (almond meal) instead of the additional plain flour, which I think has added flavour. Also, when I came to make the glaze, I had an issue with using so much sugar, so halved the sugar and lemon juice – I found it was still more than enough. All the same, I’ve kept the original amount in the recipe that follows, so you can decide for yourself.

TANGY LEMON BUNDT

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 10 Servings

Equipment

• 1 Electric mixer

Ingredients

  

1x2x3x

• ▢ 6 oz butter
• ▢ 8 oz caster sugar
• ▢ Zest of 2 lemons
• ▢ 3 eggs
• ▢ 2 oz ground almonds (almond meal, or you can use plain flour)
• ▢ 1 1/4 cups self-raising flour
• ▢ 4 fl oz lemon juice
• ▢ 5 oz store-bought or home-made lemon curd

For the glaze:

• ▢ 6 1/2 oz icing sugar
• ▢ 1 1/2 fl oz lemon juice

Instructions

 

• Preheat the oven to 170°C (340°F). Grease and flour a 6 cup capacity bundt pan – mine was bigger than this, but it didn’t seem to matter.
• Into the bowl of an electric mixer, pop in the butter, caster sugar (fine granulated sugar) and lemon zest and beat on medium–high speed until the mixture turns a pale creamy yellow. While still beating add the eggs in, one at a time.
• Sift the self-raising flour and add the almond meal. Add half the flour/almond mix to the mixture along with half the lemon juice and fold in until just combined. Do the same with the remaining flour/almond mix and lemon juice.
• Pour about half of the mixture into the bundt pan. Over top of that, spoon in an even ring of lemon curd around the middle of the cake mixture – don’t let the curd touch the sides of the pan though.  Spoon over the rest of the cake mixture.
• Bake in the centre of the oven for about 30–35 minutes depending on your oven (mine took closer to 45 minutes), or until a skewer inserted into the cake comes out nice and clean.
• Cool in the pan for 10-15 minutes before placing on a wire rack to cool completely. Then carefully lift the cake onto a serving dish or platter.
• For the lemon glaze, combine the icing sugar and lemon juice in a small bowl and mix well. Drizzle over the cake in rivulets. Serve with a dollop of whipped cream.

Keyword Bundt Cake, Lemon Bundt Cake

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