Name: Bishop Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 250 g butter (softened); 225 g brown sugar; 1 tablespoon lemon zest; 4 large eggs (at room temperature); 225 g all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 tablespoon lemon juice; 1 teaspoon vanilla paste; 2 tablespoons milk (at room temperature); 80 g powdered sugar; 2 tablespoons water

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This bishop cake recipe combines brown sugar, lemon zest and vanilla in a buttery Bundt cake with a soft crumb. It bakes in 40-45 minutes and finishes with a simple powdered-sugar glaze.

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Bishop's cake with a golden spiral shape and light glaze, served on a white plate against a soft pastel pink background

Why You'll Love This Bishop Cake

Rich brown sugar flavor: Brown sugar adds a deeper sweetness that complements the butter, vanilla and lemon.
Contrasting textures: The center stays soft while the ridged exterior develops a lightly crisp edge.
Shorter baking time: The cake bakes in 40-45 minutes, making it quicker than many Bishop cake recipes.
Simple presentation: The decorative Bundt shape and light glaze create an attractive finish without frosting or layers.

I often bake this Bishop cake when I want a simple cake that still feels special. It works especially well when I need something to serve with coffee or tea. The Bundt shape gives it a finished look without requiring layers or frosting. Like my moist apple loaf cake, it suits both a quiet afternoon and a family gathering. That flexibility is why this recipe remains a useful cake in my kitchen.

I like the deeper sweetness that brown sugar brings to the buttery lemon batter. The crumb stays soft, while the ridged exterior develops a lightly crisp edge. Thorough creaming builds the structure before I fold in the flour gently. The citrus notes remind me of my lemon olive oil cake, while brown sugar keeps this version distinct. This method gives the cake lift while preserving its buttery texture.

Bishop’s cake with a golden spiral design and light glaze, being sliced with a knife on a white plate against a soft pastel pink background

What Is Bishop Cake?

Bishop cake is a buttery, Bundt-style cake with a soft crumb and a lightly crisp exterior. This version uses brown sugar, fresh lemon and a simple powdered-sugar glaze.

Unlike many classic versions, this recipe includes baking powder and milk. It also uses four eggs and bakes in an 9-inch Bundt pan.

Key Ingredients for Bishop Cake

You will find the complete measurements in the recipe card below.

Butter, brown sugar and lemon zest: I cream these ingredients thoroughly to build structure and distribute the fresh lemon flavor.
Large eggs: For me, adding each egg separately keeps the mixture smooth and helps everything combine evenly.
Flour, baking powder and salt: I fold these ingredients gently because overmixing can reduce the cake's soft texture.
Lemon, vanilla and glaze: I use lemon juice and vanilla paste for balance, then finish the cake with a light glaze.

How to Make Bishop Cake

Follow these four stages for a soft cake with a defined Bundt shape.

1. Prepare the batter: Cream the softened butter, brown sugar and lemon zest until light and fluffy. Mix in the eggs individually.

2. Add the remaining ingredients: Fold in the flour, baking powder and salt. Add the lemon juice, vanilla paste and milk.

3. Bake the cake: Grease the Bundt pan with melted butter and add the batter. Bake until a wooden skewer comes out clean.

4. Cool and glaze: Remove the cake from the pan and cool it completely. Drizzle with the glaze and let it set.

Slice of Bishop's cake showing a soft, moist crumb and light glaze, served on a white plate against a soft pastel pink background

Helpful Swaps

For a simpler finish, leave off the glaze and dust the cooled Bishop cake lightly with powdered sugar.

My Tips for Bishop Cake

Use room-temperature ingredients: I bring the butter, eggs and milk to room temperature so they combine more evenly.
Tap the pan: Before baking, I gently tap my filled Bundt pan to release trapped air and level the batter.
Check with a skewer: I use a long wooden skewer because it reaches the deepest section of the cake.

Storage

I keep leftover Bishop cake in an airtight container at room temperature for up to three days. During warmer weather, I refrigerate it and return each slice to room temperature before serving.

What to Serve with Bishop Cake

I usually serve this cake with coffee or tea. Fresh berries or a scoop of ice cream also work well. For a richer dessert, I add a spoonful of homemade salted caramel sauce.