Lemon Bundt Cake



Lemon Bundt Cake

Lemon Bundt cake prepared with lemon juice, lemon zest and milk
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 People


  • Mixing Bowl (2)
  • Rubber spatula
  • Mixer
  • Whisk
  • Bundt Pan
  • Oven


  • 2 Cups Soft Flour
  • ¾ Cup Sugar
  • 200 g Butter Soften
  • 4 Eggs
  • ½ Cup Milk
  • 1 Tsp Baking Powder
  • ¼ Cup Lemon Juice
  • 2 Tbsp Lemon Zest

For Lemon Syrup;

  • 2 Tbsp Sugar
  • 2 Tbsp Lemon Juice

For Icing;

  • 1 Cup Icing Sugar
  • 25 ml Milk


  • Pre-heat oven at 180c.
  • Mix flour with baking powder, add salt and set aside.
  • In a mixing bowl, whisk together sugar and melted butter until pale.
  • Add eggs, one after the other, and whisk until fluffy.
  • Stir in the flour bit by bit into the butter mixture until you have a smooth consistency.
  • Add lemon juice, milk, lemon zest and stir in.
  • Grease a bundt pan with cooking spray/butter and pour the mixture in.
  • Bake at 175c for 1 hour or until a tester inserted comes out clean.
  • Bring sugar and lemon juice to a boil.
  • Use a toothpick to make holes on top of the cake and drizzle the lemon syrup over the cake.
  • Let cool off completely.
  • Whilst the cake cools off, whisk icing sugar with milk until thick and smooth.
  • Turn over the cake and drizzle the icing over the cake.
  • Lemon bundt cake ready to serve.


Keyword Bundt Cake, Lemon Cake

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