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!
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…
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
- punnet of fresh raspberries
- punnet of fresh redcurrants
- one egg white, whisked
- granulated sugar for dipping
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
- 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
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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