A Bundt cake or alternatively Bundt cake is a cake that is baked in a Bundt pan, giving it the distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with a single recipe. The North American pan style was popularized in the 1950s and 1960s after cookware manufacturer Nordic Ware trademarked the “Bundt” name and began producing cast aluminum Bundt pans. Pillsbury’s publicity made the biscuits widely popular.
Learn how to make a simple and easy Lemon Drizzle Bundt Cake recipe
Lemon Drizzle Bundt Cake
Check out the ingredients needed to make your Lemon Drizzle Bundt Cake and follow the step-by-step instructions.
1 cup (220g) caster sugar
1 lemon, rind finely grated, juiced
3 Coles Australian Free Range Eggs
11/2 cups (225g) self-raising flour
½ cup (75g) plain flour
½ cup (120g) sour cream
200g fresh or frozen blueberries
- Blueberry compote
300g fresh or frozen blueberries
2 tbs caster sugar
1 tbs lemon juice
- Lemon drizzle
1 cup (160g) icing sugar mixture
1 tbs lemon juice
- Start by preheating the oven to 160 degree Celsius.
- Grease a 22 centimetre bundt or fluted ring cake pan and dust evenly with plain flour.
- Place the butter, sugar and lemon rind in a large bowl of an electric mixer.
- Beat until pale and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Add the self raising flour, plain flour, sour cream and lemon juice, in batches, stirring after each addition.
- Add the blueberries and stir to combine.
- Spoon the mixture into the prepared pan and smooth the surface.
- Pop in the oven and bake for 45 minutes, or until a skewer inserted comes out clean.
- Set aside for five minutes before turning onto a wire rack to cool completely.
- Blueberry Compote
- In a pan, add the blueberries, sugar and lemon juice in a medium saucepan over medium heat.
- Cook, stirring, for five minutes or until the blueberries begin to release their juices.
- Lemon Drizzle
- Stir in enough lemon juice to the icing sugar in a small bowl until a runny paste forms.
- Spoon the drizzle over the cake and set aside to set.
- Serve the cake with the blueberry compote and top the cake with lemon zest and blueberries and serve with cream.
- Then cut into slices. This stunning lemon and blueberry cake is perfect for entertaining.
- Your Lemon Drizzle Bundt Cake is ready!