Lemon Bundt Cake
A community recipe by @piasummersNot tested or verified by Nigella.com
Print me
Line the bottom of a 28cm/11inch bundt tin and butter the sides. Preheat the oven to 180°C/gas mark 4/350°F. Stir the flours and salt in a bowl. Cream the butter then add the sugars, beating well until pale and fluffy. Add the eggs, one at a time, beating well between each. Add zest and lemon juice. Add the dry mix in three parts, alternating with the club soda. Beat well, scrape the sides with a spatula. Pour the cake batter in the bundt tin, put it in the oven and cook for 45 min. Take the bundt tin out of the oven and let it cool a little on a rack before unmolding. Decorate with powdered sugar.
Introduction
Inspired by Magnolia Bakery's lemon vanilla bundt cake, but with less sugar and more lemon flavour.
Enjoy!
Ingredients
Serves: 8-10
- 1 cup self-rising flour
- 1 cup all-purpose flour
- 3 teaspoons salt
- 1 cup superfine sugar
- 1 cup vanilla sugar (homemade)
- 6 ounces unsalted butter
- 1 lemon juice
- 1 lemon zest
- 4 large eggs
- 3 cups soda water (I use Perrier)
Method
Lemon Bundt Cake is a community recipe submitted by @piasummers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.