Bishop's Cake
This soft and citrusy Bishop’s Cake is buttery, lemony, and finished with a sweet glaze on top. Perfect for tea time or a cozy dessert!
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
Cream Properly: I like to beat the butter, sugar, and lemon zest for a full 5 minutes to get that fluffy, velvety texture that makes the cake so light.
Add Eggs Slowly: I always mix in the eggs one at a time; this helps the batter stay smooth and well-emulsified.
Fold Gently: When adding the flour mixture, I fold it in slowly with a spatula so the cake stays tender.
Let It Cool Completely: I leave the cake in the pan until it’s totally cool; it makes removing it much easier and keeps the shape perfect.
Glaze Smoothly: I like to mix the glaze until it’s completely lump-free and easy to drizzle; it sets beautifully that way.
Nutrition
Calories: 508kcal | Carbohydrates: 60g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 394mg | Potassium: 111mg | Fiber: 1g | Sugar: 38g | Vitamin A: 906IU | Calcium: 96mg | Iron: 2mg
