Lemon drizzle bundt cake with sugared raspberries and redcurrants

Slice of lemon drizzle bundt cake

For some reason, I have always been under the impression that baking a bundt cake would be incredibly difficult. One of my main concerns being that the cake would get stuck inside the tin, I greased mine well with butter and once cooled it turned out from the tin perfectly retaining all the detail. Phew!

Lemon drizzle bundt cake decorated with raspberries and redcurrants

Now I have my Tefal Cuisine Companion it makes short work out of making batter for cakes and so I want to try as many variations as possible and also challenged myself to bake once a week. We are always having visitors popping in and out and what’s nicer than being able to offer them a slice of homemade cake? Plus it helps make me appear a domestic Goddess when the reality is it most likely only took me a short amount of time to knock a cake up (shhh don’t tell anyone)

I have been making the loaf version of lemon drizzle cake for many years. The recipe is foolproof and you will end up with a perfectly moist and zingy lemon drizzle every single time and who doesn’t love lemon cake?!

What I have discovered with the Bundt tin is that it cooks batter much quicker than a traditional tin. I think this is a combination of not being able to line the tin due to the design and that it is aluminium and gets hotter. If you have a cake recipe that you always use and are tempted to try it in a bundt tin then I would recommend cutting the cooking time in half and checking your cake regularly so it doesn’t burn.

Enough chat and on with the recipe…

Close up of lemon bundt cake with sugared berries


For the cake

  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon
  • 175g self raising flour
  • pinch of salt
  • 4 tablespoons of whole milk
  • a bundt tin, greased with butter

For the syrup

  • juice of 1 1/2 lemons
  • 100g icing sugar

For the glaze

  • juice of a lemon
  • 150g icing sugar

For decoration

  • punnet of fresh raspberries
  • punnet of fresh redcurrants
  • one egg white, whisked
  • granulated sugar for dipping

Slice of lemon drizzle bundt cake, decorated with sugared raspberries and redcurrants


Preheat your oven to 180 degrees/gas mark 4.

  • Cream butter and sugar and add lemon zest and eggs, beating together well.
  • Gently fold in the flour and the salt.
  • Add milk and mix thoroughly.
  • Spoon batter into your prepared tin and bake for around 20-25 minutes or until a skewer comes out clean.
  • Next make your syrup by putting the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved.
  • As soon as the cake is out of the oven, skewer all over and pour over the syrup.
  • Leave cake to completely cool before attempting to remove from tin. (be patient!)
  • For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake

To decorate

  • Whisk the egg white until it is frothy
  • Take each berry and paint with egg white
  • Dip each berry into granulated sugar
  • Set aside to dry
  • Once dry use to decorate your finished and cooled bundt cake

Tea party with lemon drizzle bundt cake

Hope you enjoyed this recipe and you try it for yourself. Nothing I bake is complicated so have a go with it and let me know how you get on. Stay tuned for more weekly bakes here on Mr & Mrs T Plus Three!

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Lemon drizzle bundt cake with sugared raspberries and redcurrants

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  • Donna

    Written on 6th February 2016


    What’s that saying about most of the eating being in the looking or something?! This looks incredible! x

  • Natalie Ray

    Written on 6th February 2016


    Amy, this is absolutely beautiful. I’ve shared it everywhere, I love it. I’d love to say I’m going to make it but I’m not even going to try, having seen yours I would definitely be disappointed.xx

  • Over a Cuppa

    Written on 10th February 2016


    I popped over from a link from You, Baby, Me, Mummy (I agree with her comment, why is this recipe not in a magazine) as immediately greeted with cake that looks so tempting I had to stay…ahh your in Bristol just a train ride away from me ;-)

    Anyway, taking on Aby tips of getting more out there in the blogging community I am glad I stopped by here. It is so easy to get wrapped up in your own blog and busyness of our own lifes. I have been blogging nearly 5 years and the blogs I followed at the beginning I have stuck with and not really expanded out of there.

    Sorry, waffling… your cake looks totally amazing so beautiful and as your land on your homepage, what a welcome!

  • John Adams

    Written on 12th February 2016


    Wow, very impressive. Glad to see the Tefal is helping you produce such marvellous cake. Thanks for hosting #TheList

  • Emma

    Written on 12th February 2016


    Wow, ok now wanting cake for my breakfast now. Completely acceptable right? That looks delicious :-) #thelist

  • Laura

    Written on 12th February 2016


    I love a lemon drizzle cake, it’s my favourite cake to bake and is also my most requested cake from my family. I love the look of the variation to it and I will be trying it out. I wish I wasn’t reading this right before lunch, it’s making me hungry :-) x #TheList

  • Madeline

    Written on 12th February 2016


    This is so pretty! I love baking but my cakes never look anywhere near as pretty as this, I might need to up my game! And after reading this I think I may need to invest in a bundt tin! x #TheList

  • Meg

    Written on 12th February 2016


    This looks so beautiful! And so tasty! Will have to try it . Love a good lemon drizzle cake x

  • Random Musings

    Written on 12th February 2016


    I love the look of bundt cake, and this one looks gorgeous. I wish I had time to bake but I never do so usually end up buying store made ones which are never as good! Thanks for hosting #TheList

  • Hannah G

    Written on 12th February 2016


    This looks absolutely delicious! I don’t have a bundt cake tray so think I’ll be investing in one now. The fruit makes the cake really stand out, would look lovely as a centre piece! #TheList

  • Louise Pink Pear Bear

    Written on 3rd June 2016


    This looks fab! My Granny was Austrian & so rocked at these cakes. She’d always make a chocolate & vanilla marbled one when I came to stay, without fail. I must see if my mum has the recipe somewhere as I bought a gorgeous star bundt tin at Christmas.

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