About this recipe: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.
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
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 160 C / Gas 3. Grease and flour a large Bundt cake tin or 26cm cake ring tin.
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.
Bake in preheated oven until a skewer inserted into the centre of the cake comes out clean, 45 to 55 minutes.