Lemon Drizzle Bundt Cake

This lemon drizzle Bundt cake is a bright, zesty bake with a beautifully fluffy crumb and a rich, buttery lemon flavour. Baked in a decorative Bundt tin, it makes an elegant centrepiece, with a golden crust and a delicate drizzle of icing that catches the light and highlights the shape.

The sponge itself is soft and airy, almost cloud-like, thanks to a well-balanced batter of creamed butter, sugar and eggs, combined with self-raising flour for lift. It's light on the palate but still full of flavour, with a fluffy texture that melts in the mouth.

Each bite is buttery and lemony, with just enough sharpness from the fresh zest and juice to keep things bright without overwhelming the richness. The balance between sweet and citrusy is carefully judged, and the lemon flavour runs through every mouthful.

For this recipe, I used the Nordic Ware Swirl Cast Bundt tin, which gives the cake its striking pattern of curves. It's a stunning tin that adds a little wow factor without any need for elaborate decoration.

To make my lemon drizzle Bundt cake, you'll first mix up a quick homemade cake release paste from flour, butter and oil, brushing it generously into every corner of the tin. It makes a big difference in helping the cake turn out cleanly, with a smooth, flawless finish that preserves all the detail.

Next, you'll whisk the butter and sugar together until fluffy, add the eggs a little at a time, then fold in the flour before gently mixing through plenty of lemon zest and juice.

Finally, you'll spoon the batter into the tin and bake until golden.

Once baked, the sponge is brushed with a warm lemon syrup that sinks in and enhances the flavour while keeping the cake beautifully moist.

The final icing drizzle adds a sharp-sweet finish and a soft gloss, settling lightly into the surface without weighing it down.

It's a lovely cake for family gatherings, afternoon teas, or any time you want something fresh and just a little bit special. It slices cleanly, keeps well in an airtight container for several days, and is just as delicious served plain as it is with a spoonful of cream or yoghurt.

If you're looking for a lemon cake that's full of flavour, light as air, and as pretty as it is delicious, this lemon drizzle Bundt is a perfect choice.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

Make your cake release paste

In a small bowl, mix the flour and butter together until smooth. Stir in the oil.

Brush generously all over the inside of your Bundt tin, making sure to reach every corner and crevice.

Make the cake batter

Preheat the oven to 180C (160C fan, 350F).

Put the sugar and butter in a large bowl.

Whisk together until fluffy.

Whisk in the beaten eggs a little at a time.

Whisk until all the egg is incorporated.

Sift in the flour.

Fold until smooth.

Add the zest of 3 lemons and the juice of 1.5 lemons (about 3 tbsp) to the mixture.

Gently mix through.

Spoon the batter into the prepared Bundt tin.

Bake for approximately 45 minutes. The cake should be golden on the outside and the skewer pushed into the very centre should come out clean - keep an eye on it as you don't want it to over-bake.

Allow the cake to cool in its tin on a wire rack for 30 minutes before carefully turning out onto the rack.

Make the lemon syrup

In a small pan, mix the juice of 2 lemons (about 4 tbsp) with the icing sugar.

Place over a medium low heat and stir until the sugar has dissolved, then bring to a boil for 1-2 minutes until you have a light syrupy texture.

Use a pastry brush to distribute the warm syrup all over the sponge. Now allow the cake to cool completely.

Make the lemon icing

Put the icing sugar, milk and the juice of the remaining lemon (about 1 tbsp) in a bowl and whisk together until smooth.

Drizzle over the Bundt cake.

Allow to set before slicing and serving.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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