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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