Mary Berry Lemon Bundt Cake Recipe
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.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.