Can I Make The Lemon Tendercake In a Bundt Tin?

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a moist vegan cake that is baked in a 20cm (8-inch) springform pan. This size of pan has a maximum volume of around 2.2 litres (about 9 cups), whereas the bundt pan mentioned has a volume of 2.4 litres (10 cups). But you also need to bear in mind that the Lemon Tendercake does not rise that much, whereas for a bundt pan the cake needs to rise to the top of the pan.

This would suggest that you need to double the quantity of the cake ingredients for a 10-cup bundt pan. However, we are not sure that this type of cake is particularly well suited to a bundt pan because of the often detailed designs of a bundt pan. The cake itself is moist and delicate and we are concerned that it will break apart as it is removed from the bundt pan, in particular as you need to let the cake cool completely in the pan before you remove it, which makes removing from a bundt pan quite tricky as it can stick to the grooves of the pan. You may be able to make the cake in a very well greased 23cm (9-inch) savarin or ring mould pan (using a single quantity of ingredients) but on balance we would very much prefer to make this cake in a greased springform pan that has been lined with baking parchment (parchment paper). Nigella has a Thyme And Lemon Bundt Cake that is designed for a larger bundt pan, but we would mention that this cake is not vegan.