The Mary Berry Lemon Bundt Cake is a beautifully light and zesty dessert, perfect for any occasion. This cake brings together the fresh, tangy flavors of lemon with the soft, buttery texture of a classic sponge. Its distinctive bundt shape adds an elegant touch, making it ideal for afternoon tea or special events. The cake is finished with a simple lemon glaze that enhances its bright flavor without overwhelming the delicate sweetness of the sponge.
What is Mary Berry Lemon Bundt Cake?
Mary Berry’s Lemon Bundt Cake is a classic lemon-flavored sponge cake baked in a bundt tin. The cake has a tender, moist crumb and is infused with lemon zest and juice for a burst of citrus flavor. The bundt shape gives it an elegant look, and it is typically finished with a lemon glaze or dusting of powdered sugar for added sweetness and shine.
Other Popular Recipes
- Mary Berry Meat Pie with Shortcrust Pastry
- Mary Berry Chocolate Bundt Cake
- Mary Berry Chocolate Buttercream
Why You Should Try This Recipe
- Bright and Zesty Flavor: The fresh lemon gives the cake a refreshing citrus taste.
- Elegant Presentation: The bundt shape makes the cake look sophisticated without needing much decoration.
- Moist and Fluffy: The cake is soft and tender, making it the perfect accompaniment to tea or coffee.
- Easy to Make: Despite its beautiful presentation, this cake is simple to bake and requires basic ingredients.
- Perfect for Any Occasion: Whether for a casual gathering or a special celebration, this cake is always a hit.
Ingredients Needed to Make Mary Berry Lemon Bundt Cake
For the Cake:
- Butter: 225g (8 oz), softened, for a rich, moist texture.
- Caster sugar: 225g (8 oz), to sweeten the cake.
- Eggs: 4 large, to provide structure.
- Self-raising flour: 225g (8 oz), for a light and fluffy cake.
- Baking powder: 2 teaspoons, to help the cake rise.
- Lemon zest: Zest of 2 lemons, for a strong lemon flavor.
- Lemon juice: Juice of 2 lemons, for added tanginess.
- Milk: 4 tablespoons, to ensure the batter is smooth and moist.
For the Glaze:
- Icing sugar: 150g (5 oz), for a sweet, smooth glaze.
- Lemon juice: 2-3 tablespoons, to mix with the icing sugar for a lemony glaze.
- Lemon zest: Zest of 1 lemon, for garnish (optional).
Equipment
- Bundt cake tin: To create a distinctive bundt shape.
- Mixing bowl: For preparing the cake batter.
- Electric mixer or hand whisk: To combine the ingredients smoothly.
- Spatula: Fold in the flour and mix the batter.
- Cooling rack: For cooling the cake after baking.
Instructions to Make Mary Berry Lemon Bundt Cake
1. Preheat and Prepare the Tin
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and flour the bundt tin to ensure the cake releases easily after baking.
2. Make the Cake Batter
- In a large mixing bowl, beat the butter and caster sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
- Sift the self-raising flour and baking powder into the bowl. Fold the dry ingredients into the butter mixture until just combined. Add the lemon zest, lemon juice, and milk, mixing gently until smooth.
3. Bake the Cake
- Pour the batter into the prepared bundt tin, smoothing the surface with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
4. Cool the Cake
- Let the cake cool in the tin for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
5. Prepare the Lemon Glaze
- In a small bowl, mix the icing sugar and lemon juice together until smooth and pourable. If needed, adjust the consistency by adding more lemon juice or icing sugar.
6. Glaze the Cake
- Once the cake has cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a beautiful finish. Garnish with extra lemon zest for added flavor and decoration, if desired.
What Goes Well With Mary Berry Lemon Bundt Cake
- Whipped cream: A dollop of whipped cream pairs beautifully with the tangy lemon.
- Fresh berries: Serve with raspberries, strawberries, or blueberries for a fresh contrast.
- Lemon curd: For an extra burst of lemon flavor, serve with a spoonful of lemon curd.
- Vanilla ice cream: A scoop of vanilla ice cream makes this cake even more indulgent.
- Tea or coffee: A hot cup of tea or coffee complements the bright lemon flavors perfectly.
- Powdered sugar: If you prefer a simpler finish, dust the cake with powdered sugar instead of using the glaze.
Expert Tips for Making the Best Mary Berry Lemon Bundt Cake
- Grease the tin thoroughly: To avoid sticking, make sure every part of the bundt tin is well-greased and floured.
- Don’t overmix the batter: Overmixing can result in a dense cake. Mix until just combined for a light, fluffy texture.
- Cool the cake in the tin briefly: Letting the cake cool for about 10 minutes in the tin helps it set and prevents breaking when turned out.
- Use fresh lemons: Freshly squeezed lemon juice and zest give the best flavor. Avoid bottled lemon juice.
- Test for doneness: Insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready.
Easy Variations of Mary Berry Lemon Bundt Cake
- Lemon and poppy seed bundt cake: Add 2 tablespoons of poppy seeds to the batter for a crunchy twist.
- Lemon and blueberry bundt cake: Fold fresh or frozen blueberries into the batter for a fruity version.
- Orange bundt cake: Swap the lemon zest and juice for orange to create a citrusy orange bundt cake.
- Lemon drizzle bundt cake: Make a lemon syrup and drizzle it over the warm cake for extra moisture and flavor.
- Gluten-free lemon bundt cake: Use a gluten-free self-raising flour blend to make the cake suitable for gluten-free diets.
Best Practices to Store Mary Berry Lemon Bundt Cake
- Store at room temperature: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage: If you need to store the cake for more than 3 days, refrigerate it and bring it to room temperature before serving.
- Freeze for up to 3 months: Wrap the cake in cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Lemon Bundt Cake
- Microwave individual slices: Warm a slice in the microwave for about 10-15 seconds for a quick treat.
- Oven reheating: For a larger portion, reheat the cake by wrapping it in foil and warming it in the oven at 150°C (300°F) for about 10 minutes.
How Can I Make Mary Berry Lemon Bundt Cake Healthier?
- Reduce the sugar: Cut back on the sugar in the batter or glaze for a lighter version.
- Use whole wheat flour: Swap half of the self-raising flour with whole wheat flour for added fiber.
- Replace butter with yogurt: Use Greek yogurt or applesauce to replace some of the butter for a lower-fat cake.
- Add fresh fruit: Incorporate fresh berries into the batter for extra vitamins and antioxidants.
Nutrition Value (per serving)
- Calories: 380 kcal
- Protein: 6g
- Fat: 18g
- Carbohydrates: 50g
- Sugar: 30g
- Fiber: 2g
FAQs
Can I freeze Mary Berry Lemon Bundt Cake?
Yes, you can freeze Mary Berry Lemon Bundt Cake. Allow the cake to cool completely, then wrap it tightly in cling film and aluminum foil. It can be frozen for up to 3 months. Thaw the cake at room temperature before serving.
How do I prevent my bundt cake from sticking to the pan?
To prevent sticking, grease your bundt tin thoroughly with butter or oil, ensuring you get into all the crevices. Dust the tin lightly with flour or use a non-stick baking spray with flour.
Can I make this bundt cake without a bundt pan?
If you don’t have a bundt pan, you can use a round cake tin or tube pan of similar volume. However, the cooking time may vary, so check for doneness with a skewer.
How do I store Mary Berry Lemon Bundt Cake?
Store the lemon bundt cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it and bring it to room temperature before serving.
Final Words
The Mary Berry Lemon Bundt Cake is a zesty, refreshing dessert that is sure to brighten any occasion. With its moist, tender crumb and tangy lemon flavor, this cake is as delicious as it is beautiful. Whether served with a drizzle of glaze or a dusting of powdered sugar, this bundt cake will quickly become a favorite in your recipe collection!
More By British Baking Recipes
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Mary Berry Lemon Bundt Cake Recipe
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Bundt Cake is a classic lemon-flavored sponge cake baked in a bundt tin. The cake has a tender, moist crumb and is infused with lemon zest and juice for a burst of citrus flavor. The bundt shape gives it an elegant look, and it is typically finished with a lemon glaze or dusting of powdered sugar for added sweetness and shine.
Ingredients
For the Cake:
- Butter: 225g (8 oz), softened, for a rich, moist texture.
- Caster sugar: 225g (8 oz), to sweeten the cake.
- Eggs: 4 large, to provide structure.
- Self-raising flour: 225g (8 oz), for a light and fluffy cake.
- Baking powder: 2 teaspoons, to help the cake rise.
- Lemon zest: Zest of 2 lemons, for a strong lemon flavor.
- Lemon juice: Juice of 2 lemons, for added tanginess.
- Milk: 4 tablespoons, to ensure the batter is smooth and moist.
For the Glaze:
- Icing sugar: 150g (5 oz), for a sweet, smooth glaze.
- Lemon juice: 2-3 tablespoons, to mix with the icing sugar for a lemony glaze.
- Lemon zest: Zest of 1 lemon, for garnish (optional).
Instructions
1. Preheat and Prepare the Tin
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and flour the bundt tin to ensure the cake releases easily after baking.
2. Make the Cake Batter
In a large mixing bowl, beat the butter and caster sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
Sift the self-raising flour and baking powder into the bowl. Fold the dry ingredients into the butter mixture until just combined. Add the lemon zest, lemon juice, and milk, mixing gently until smooth.
3. Bake the Cake
Pour the batter into the prepared bundt tin, smoothing the surface with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
4. Cool the Cake
Let the cake cool in the tin for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
5. Prepare the Lemon Glaze
In a small bowl, mix the icing sugar and lemon juice together until smooth and pourable. If needed, adjust the consistency by adding more lemon juice or icing sugar.
6. Glaze the Cake
Once the cake has cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a beautiful finish. Garnish with extra lemon zest for added flavor and decoration, if desired.
