Sometimes you just need a cake in the house, right?
That’s exactly how this cake came to be – the baby was sleeping and I just needed something tangy and sweet to go along with my cup of tea.
First up: you’ll need a bundt pan. I only recently picked one up and while you can find all kinds of gorgeous ones around I ended up getting this one from Marks & Spencer. Yip, it’s a UK shop BUT the prices are really reasonable, shipping is cheap and products are great quality – it’s seriously worth having a dig around.
Now, on to the cake itself! The batter is really quick and simple to whip up (chances are you’ll already have all the ingredients!) and the finished cake is well worth delaying your afternoon tea for – it’s light, fluffy, moist and (of course!) nice and tangy. The perfect lemon cake!
Lemon bundt cake
- 140g butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla essence
- 4 Tbsp lemon zest
- 3 Tbsp lemon juice
- 2 1/4 cups flour
- 2 1/4 tsp baking powder
- 1 cup milk
- 1/4 cup greek yoghurt
- 1 1/2 cups icing sugar
- 4 Tbsp lemon juice
- Preheat oven to 180 degrees celsius and grease a bundt pan. Set aside.
- In a large bowl, cream butter and sugar until pale and fluffy. Add eggs one by one, mixing well between each. Add vanilla, lemon zest and lemon juice and mix.
- Add flour and baking powder and mix until just combined. Add milk and greek yoghurt and mix well.
- Pour batter into prepared bundt pan and bake for 45 – 55 minutes or until a skewer comes out clean. Allow to cool slightly in pan, then carefully turn onto a wire rack. Leave for 10-15 minutes.
- When cake is still slightly warm, combine icing sugar and lemon juice in a medium bowl. Spoon over warm cake to glaze. Finish with lemon zest, if desired.