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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

Bishop Cake Recipe

This Bishop cake recipe combines brown sugar, lemon zest and vanilla in a buttery Bundt cake. A powdered-sugar glaze finishes the soft crumb and lightly crisp edge.
Recipe Developer-Estefania
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For the Cake:

  • 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

For the Topping:

  • 80 g powdered sugar
  • 2 tablespoons water

Instructions

  • Preheat a fan-assisted oven to 350°F (180°C). Thoroughly grease an 8-inch (20 cm) Bundt pan with 1 teaspoon melted butter.
  • Beat 250 g butter, 225 g brown sugar and 1 tablespoon lemon zest for 4–5 minutes. The mixture should become light and fluffy. Add the 4 large eggs individually, mixing well after each addition.
  • Sift in 225 g all-purpose flour, 1½ teaspoons baking powder and ¼ teaspoon salt. Fold gently until nearly combined. Add 1 tablespoon lemon juice, 1 teaspoon vanilla paste and 2 tablespoons milk. Mix just until smooth.
  • Transfer the batter to the prepared pan and spread it evenly. Bake for 40–45 minutes. A long wooden skewer inserted into the center should come out clean.
  • Let the Bishop cake cool in the pan before carefully turning it onto a wire rack. Leave it to cool completely before adding the glaze.
  • Mix 80 g powdered sugar with 2 tablespoons water until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Cream thoroughly: I beat the butter, brown sugar and lemon zest for 4–5 minutes to build a lighter crumb.
Add the eggs gradually: Mixing each egg separately helps me keep the batter smooth and evenly combined.
Fold gently: Once the flour is added, I stop mixing as soon as the batter becomes smooth to keep the cake soft.
Glaze after cooling: I wait until the cake is completely cool so the glaze sets instead of melting into the surface.

Nutrition

Calories: 510kcal | Carbohydrates: 60g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 395mg | Potassium: 114mg | Fiber: 1g | Sugar: 38g | Vitamin A: 906IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
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