This Bishop's Cake is soft, buttery, and lightly bright with lemon. Simple to make in just an hour, yet it always feels like something a little special.
Why You'll Love My Recipe
- Easy to Make: The batter comes together with just one bowl, no special tools needed beyond a mixer.
- Looks Beautiful without Effort: The Bundt shape and simple glaze make it pretty enough for any table.
- Make-Ahead Friendly: It stays fresh for days, so you can make it in advance and have a sweet treat ready for busy times or special occasions.
This Bishop's Cake is one of those recipes that never fails, moist, buttery, and lightly scented with lemon, the kind of comfort food that feels both simple and special. As it bakes, the aroma of brown sugar and citrus fills the kitchen, cozy, sweet, and impossible to ignore. With its golden, fluffy interior and slightly chewy, crisp exterior, this Bundt cake always feels right, whether for a quiet afternoon or a family gathering.
I love how effortlessly elegant this recipe is; just a light glaze or a dusting of confectioners' sugar makes it party-ready. It's perfect with coffee for breakfast or as dessert with ice cream, caramel sauce, or fresh berries. I've baked this cake countless times, and it's always a crowd-pleaser, classic, versatile, and a true staple in my kitchen.
Key Ingredients for Bishop's Cake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Butter, Brown Sugar & Lemon Zest: I always start with soft butter and brown sugar; they blend beautifully and give the cake that rich, caramel sweetness I love. The zest of one lemon brightens everything and brings that fresh citrus aroma that makes this cake so inviting.
- Eggs, Flour & Baking Powder: Four large eggs create a soft, custard-like crumb, while all-purpose flour keeps the texture light but sturdy enough to hold its Bundt shape. A touch of baking powder gives it the perfect lift without making it too airy.
- Salt, Lemon Juice & Vanilla Paste: A pinch of salt ties all the flavors together, and freshly squeezed lemon juice adds that subtle brightness I never skip. I love using vanilla paste; it adds depth, warmth, and those lovely little specks that make the batter look special.
- Milk, Icing Sugar & Water: Just a bit of milk makes the batter silky and smooth, while icing sugar and a splash of water form a glossy glaze that settles perfectly over the cake, adding a simple but beautiful finish.
How to Make Bishop's Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Batter: In a large bowl, beat the softened butter, brown sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition.
2. Add Dry and Wet Ingredients: Mix in the flour, baking powder, and salt. Then stir in the lemon juice, vanilla paste, and milk until the batter is smooth.
3. Pour and Bake: Grease a 20 cm Bundt cake pan with melted butter, pour in the batter, and spread it evenly. Bake at 350°F (180°C) for 40-45 minutes, or until a toothpick comes out clean.
4. Cool and Ice: Let the cake cool completely, then drizzle with icing and allow it to set before serving.
My Tips for Bishop's Cake
Bring Ingredients to Room Temperature: I always take the eggs, butter, and milk out of the fridge 30 minutes before baking. It helps everything blend better and gives the cake a smoother texture.
Tap the Pan before Baking: After pouring in the batter, I gently tap the Bundt pan on the counter a few times. It helps release any trapped air bubbles and gives the cake an even crumb.
Test with a Skewer, not Just a Toothpick: Since Bundt cakes are thicker, I like using a wooden skewer to test for doneness. It reaches deeper and gives a more accurate result.
Storage
I keep leftovers in a sealed container at room temperature for up to 3 days. If the weather's warm, I refrigerate it and let slices come back to room temperature before serving; it keeps the texture just right.
More Cake Recipes!
Recipe
Bishop's Cake
Ingredients
For the Cake:
- 250 g soft butter
- 225 g brown sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 225 g all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 2 tablespoon milk
For the Topping:
- 80 g icing sugar
- 2 tablespoon water
Instructions
- Cream the softened butter, brown sugar, and lemon zest in a large mixing bowl with an electric mixer for 4-5 minutes, until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Sift in the flour, baking powder, and salt, then gently fold them into the mixture. Stir in the lemon juice and vanilla paste until smooth, then add the milk and mix until well combined.
- Brush a 20 cm Bundt cake pan thoroughly with melted butter. Pour in the batter and spread it evenly.
- Bake at 350°F (180°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack, then carefully remove it from the Bundt pan.
- Mix the icing sugar and water in a small bowl until smooth, then drizzle the glaze over the cooled cake. Let it set before slicing and serving with tea or coffee.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This Bishop's Cake is a delightful treat. The perfect balance of sweet and tangy!