Beginners bundt – Lemon drizzle

I saw a bundt tin for the first time about 3 months ago when I was shopping with my mum and she commented on what an unusual tin it was. I thought then I would buy her one for Mothers Day. At this point I had no idea I was going to start a baking blog and fall in love with everything bundt based! True to my word, I did buy her one and on Sunday when unwrapping it I jumped on her and as ked if I could use it this weekend. So that’s how my first ever bundt began.

Mum wanted me to make a lemon drizzle for her for Mothers Day but when I gave her her new tin I thought I would try a lemon drizzle bundt instead. I used my normal lemon drizzle recipe from Hugh Fearnley-Whittingstall but made an 8oz mixture as the tin was larger than a loaf tin.


Recipe

8oz unsalted butter
8oz caster sugar
Zest of 3 lemons
4 eggs
8oz self raising flour
Pinch of salt
Splash of milk
Butter for greasing
1 tbsp flour

Drizzle

400g icing sugar
75ml lemon juice
Zest of half a lemon


Grease the tin with butter, making sure you get into every angle and corner. Then add a little flour and move the tin around to ensure the flour covers everywhere where the butter is. Preheat the oven to 170 degrees C.

Beat together the softened butter and caster sugar. A stand mixer is great for this but if not a hand held mixer will be fine ( you may just get an arm ache!). Beat until the mixture turns pale yellow and creamy, 4 or 5 minutes in a stand mixer should do it. Add the eggs one at a time with a spoonful of flour each time to prevent the mixture curdling.


Fold in the remaining flour, a pinch of salt and the lemon zest. The mixture should drop easily off a spoon, if not add a splash of milk.  Spoon the mixture into the bundt tin making sure that you let the batter fall into each corner. Bake in the oven for 35 – 40 minutes.

Turn out onto a cooling rack and while the cake is still warm use a thin skewer or tooth pick to make lots of little holes all over the top. Mix together 200g icing sugar (sieved – very important to produce a smooth glossy finish) with 75ml lemon juice. Pour about half of the mixture over the cake slowly allowing it to soak in.

Leave the cake too cool completely. Mix the rest of the icing sugar into the left over drizzle. This will make a thicker icing to drizzle over the cake.


I did a little research before making my first bundt and read some great tips on Dolly Bakes blog.  I learnt one of the most important things, and the thing I was most nervous about, was greasing the tin/ getting the cake out. I used oil to grease the tin and then dusted with flour. This didn’t work quite as I had hoped, the oil clumped together with the flour and make little oil flour balls but lets skip over that bit …. It worked AMAZINGLY when I needed to get the cake out (but it did leave a few clumps on the cake). Next time I would use butter or stork. However in the grand scheme of things this is minor and overall it worked fab.

Another tip from Dolly was to spoon the mixture into the tin to ensure you get into all the corners and then ease the mixture up the sides. I cooked it for 35 minutes at 170°C in the centre of a fan oven. The cake slightly split and some did start to boil out over but it was fine, I just trimmed that bit off to make a flat bottom for the cake.

Now for the extremely exciting bit – when the cake came out of the tin!! I don’t want to be a drama queen but I literally squealed with excitement when I turned the tin over and the cake just slid out – I think that is the highlight of my blogging experience so far. I was running around the kitchen and my mum commented on how nice it was to see me happy with a bake for once! I had images of digging it out with a knife whilst crying and saying ‘ I don’t know why I can’t do anything right’ but hey presto – out if popped.

My fav bit about a lemon drizzle is when the drizzle soaks into the cake so I wanted to do this but I also wanted to make a thicker icing that would set on the top. I made my normal drizzle and poked a few holes in the top and then drizzled. I tend to go round about 7 or 8 times for a normal lemon drizzle loaf but I only did it 3 times for the bundt as I wanted icing on top as well. I then added the remaining icing sugar to left over drizzle to make a thicker icing but still ‘drizzleable’. Once I have drizzled until I could drizzle no more, I used the zest of half a lemon to decorate.

If you have never tried a bundt before do not be afraid, just ensure you grease the tin well and spoon the mixture into all the nooks and crannies and you will be fine.


Casa Costello

#Bakeoftheweek
Sarah at http://MaisonCupcake.com
Helen at http://casacostello.com

6 Comment

  1. Sammie says: Reply

    Chonnie this is such a fantastic cake and even though I’ve baked a few Bundt cakes I still get excited when they turn out of the tin. This cake has a gorgeous crumb to it and I like tat you added lemon zest to the icing for that extra lemon hit! Brilliant bake. Sammie X

    1. Thanks so much Sammie. Means a lot coming from a bundt queen like you!! Xx

  2. Lemon drizzle is one of my favourite cakes and this version looks stunning and pleasingly sticky! Thanks for joining in with #BAKEoftheWEEK !

  3. Thanks so much for joining in with #BakeoftheWeek! Its been great chatting to you on Twitter this week. Every fledging baker needs a good lemon drizzle in their cake armour!

    1. Thank you for having me! I have had my ups and downs with my lemon drizzles but I think I have got it now! Thanks again and happy baking xx

  4. […] My mum has been baking with margarine her whole life and it wasn’t until I discovered the lemon drizzle recipe a few years ago that I started using unsalted butter in a lot of my baking instead of […]

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