Easy Lemon Bundt Cake
A buttery lemon Bundt cake made with dark brown sugar and lemon zest, brushed with lemon syrup and finished with a simple powdered sugar glaze.
Ingredients
For the cake
- 250 g unsalted butter softened
- 225 g dark brown sugar
- 1 tablespoon lemon zest
- 4 large eggs at room temperature
- 225 g self-raising flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla paste
- 2 tablespoons whole milk
For the lemon syrup
- 100 g granulated sugar
- 150 ml lemon juice
For the topping
- 80 g powdered sugar
- 2 tablespoons water
Instructions
- Preheat the convection/fan oven to 160 °C. Grease a 20 cm silicone Bundt pan well.
- Cream 250 g unsalted butter, softened, 225 g dark brown sugar and 1 tablespoon lemon zest until light and fluffy, about 4–5 minutes.
- Add 4 large eggs, one at a time, beating well after each addition to keep the batter smooth.
- Sift together 225 g self-raising flour, 1½ teaspoons baking powder, and ¼ teaspoon salt, then mix into the batter until just combined.
- Stir in 2 tablespoons lemon juice, 1 teaspoon vanilla paste, and 2 tablespoons whole milk until the batter is smooth and evenly combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, until golden and a toothpick inserted into the cake comes out clean.
- Mix 100 g granulated sugar with 150 ml lemon juice until the sugar dissolves.
- While the cake is still warm, make small holes and brush the cake with the lemon syrup so it soaks in fully.
- Let the cake cool completely in the pan, allowing about 2 hours, then transfer it to a serving plate.
- Make a few more holes, brush again with the remaining syrup, then whisk 80 g powdered sugar with 2 tablespoons water and drizzle over the cooled cake.
- Slice and serve.
Notes
Flour choice: Use self-raising flour together with the listed baking powder and salt; plain all-purpose flour is not a direct substitute in this recipe.
Pan size: This recipe was baked in a 20 cm silicone Bundt pan. A different size or material may change the baking time.
Storage: Keep the cooled cake in an airtight container in the refrigerator for up to 3 days. Let individual slices come to room temperature before serving.
Nutrition
Calories: 562kcal | Carbohydrates: 73g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 198mg | Potassium: 135mg | Fiber: 1g | Sugar: 51g | Vitamin A: 908IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg
