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Lemon drizzle bundt cake with sugared raspberries and redcurrants

Name: Lemon drizzle bundt cake with sugared raspberries and redcurrants
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 125 g unsalted butter; 175 g caster sugar; 2 large eggs; zest of 1 lemon; 175 g self raising flour; pinch of salt; 4 tablespoons of whole milk; a bundt tin (greased with butter); juice of 1 1/2 lemons; 100 g icing sugar; For the glaze; juice of a lemon; 150 g icing sugar; punnet of fresh raspberries; punnet of fresh redcurrants; one egg white (whisked); granulated sugar for dipping

Feb 6, 2016 · Modified: Jun 1, 2020 · by Amy Treasure · This post may contain affiliate links · This blog uses cookies, click here for more details · 829 words. · About 5 minutes to read this article.·

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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…

Ingredients

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 ½ 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

Method

Preheat your oven to 180ºC/16ºC fan /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 the 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

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 Amy Treasure – Food, Glorious Food!