Fresh lemon Bundt cake

    1 hour 5 min

    A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice. You can bake it two or three days in advance and store in an airtight tin. When ready to serve, top it off with a dusting of icing sugar or a fresh lemon glaze.

    39 people made this

    Makes: 1 bundt cake

    • 225 g butter, softened
    • 400g caster sugar
    • 5 large eggs
    • 250g plain flour
    • 60ml fresh lemon juice
    • 1 large lemon, zested

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 160 C / Gas 3. Grease and flour a large Bundt cake tin or 26cm cake ring tin.
    2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared cake tin.
    3. Bake in preheated oven until a skewer inserted into the centre of the cake comes out clean, 45 to 55 minutes.

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    Reviews & ratings
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    Reviews in English (61)


    Brilliant cake. Super tasty.  -  30 Aug 2016


    Hi what difference would sr flour make  -  28 Sep 2016


    This pretty classic pound cake has a delicate and pleasant fresh lemon flavor with a dense, moist crumb - but for me it was almost too dense, too compact. While in theory it isn't necessary, I think I would prefer this with the extra bit of lift a little baking powder would give it, maybe 1/2 teaspoon. A pinch of salt never hurts either.  -  28 Feb 2013  (Review from Allrecipes US | Canada)