Lemon drizzle bundt cake with sugared raspberries and redcurrants
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?!
Ingredients
For the cake
- 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
For the syrup
- juice of 1 ½ lemons
- 100 g icing sugar
- For the glaze
- juice of a lemon
- 150 g icing sugar
For decoration
- punnet of fresh raspberries
- punnet of fresh redcurrants
- one egg white whisked
- granulated sugar for dipping
Instructions
- Preheat your oven to 180ºC/160ºC 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 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
Notes
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