Lemon Drizzle Bundt Cake with Syrup
A tender, moist bundt cake infused with fresh lemon zest and soaked with a tangy lemon syrup while warm, then finished with a smooth icing drizzle. The combination of lemon in three forms—zest, juice in the syrup, and juice in the icing—creates bright citrus flavor throughout. Perfect for afternoon tea or dessert.
Ingredients
- 18 tbsp unsalted butter, softened, plus extra for greasing
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- 1 ¼ cups superfine sugar
- lemon zest, finely grated from 3 lemons
- 4 large free-range eggs, at room temperatureregular eggssame qtynone
no significant difference
- ½ cups superfine sugar
- lemon juice, from 3 lemons
- ⅓ cups powdered sugar
- cold water, for icing consistency
Instructions
- 1
Heat oven to 350°F/fan 325°F/gas 4.
- 2
Generously butter the bundt tin, ensuring coverage in all corners.
- 3
Sift flour, baking powder, and salt into a large bowl.
- 4
In another bowl, cream butter, sugar, and lemon zest with an electric whisk until very pale and fluffy.
- 5
Add eggs one at a time, whisking well after each addition.
- 6
Fold in the flour mixture using a metal spoon, being careful not to deflate the batter.
- 7
Transfer batter to the greased bundt tin and smooth the top.
- 8
Bake for 35-40 minutes until a skewer inserted in the centre comes out clean.
- 9
While baking, make the syrup by heating sugar and lemon juice in a pan, bubbling for 3 minutes until reduced by half. Transfer to a shallow bowl to cool completely.
- 10
Remove the baked cake from the oven. Poke holes all over the surface.
- 11
While the cake is still warm, pour the cooled syrup over it.
- 12
Let the syrup soak for 15 minutes.
- 13
Turn the cake out onto a wire rack and cool completely.
- 14
For the topping, mix powdered sugar with cold water and stir with a fork until smooth.
- 15
Add water drop by drop until the icing reaches a thick, pourable consistency.
- 16
Drizzle icing over the cooled cake.
- 17
Let the icing set for 15 minutes before slicing and serving.
Tips
Generously butter all corners and crevices of the bundt tin to ensure the cake releases cleanly.
Use room temperature eggs for better incorporation into the batter.
Do not overmix after adding flour to maintain the airiness achieved by creaming.
Cool the syrup completely before pouring onto the warm cake to prevent it from evaporating.
Poke holes while the cake is warm so the syrup absorbs properly.
Good to Know
Keep in an airtight container at room temperature for up to 3 days.
The cake can be made the day before. Store undrizzled, then add the icing drizzle on the day of serving.
Serve at room temperature with tea, coffee, or as a dessert with whipped cream or ice cream.
Common Mistakes
Do not skip generously buttering the bundt tin to avoid the cake sticking and breaking when turning out.
Do not overmix after adding flour to avoid a dense cake.
Do not pour warm syrup over a cooled cake to avoid proper absorption.
Do not skip poking holes to avoid the syrup sitting on the surface rather than soaking in.
Substitutions
no significant difference