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bundt cake

Bundt cake

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2.077 stars based on 13 ratings

This bundt cake is so yummy and very simple to make.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

For the cake

  • 225g 8 oz Butter (unsalted)
  • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 6 6 Egg(s) (free range)
  • 350g 12½ oz Plain white flour (we use Allinson)
  • 1½tsp 1½tsp Bicarbonate of soda
  • 250ml 8½ fl oz Sour cream
  • 1 1 Lemon zest finely grated

For the decoration

  • 225g 8 oz Icing sugar (we use Silver Spoon)
  • 4tbsp 4tbsp Lemon juice

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Butter a 10″ bundt tin.

  2. Classic mode Step 2

    Beat the butter and sugar together in a mixing bowl until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour and bicarbonate of soda, then fold in the soured cream and lemon zest until well combined.

    Ingredients for this step

    • 6 6 Egg(s) (free range)
    • 350g 12½ oz Plain white flour (we use Allinson)
    • 1½tsp 1½tsp Bicarbonate of soda
    • 250ml 8½ fl oz Sour cream
    • 1 1 Lemon zest finely grated
  4. Classic mode Step 4

    Pour the mixture into the prepared tin and spread until level. Bake for 45-55 minutes, until well risen and golden-brown. After 45 minutes, insert a skewer into the centre of the cake. If it comes out clean, the cake is cooked.

  5. Classic mode Step 5

    Leave in the tin for 15 minutes, then carefully turn out the cake and cool on a wire rack.

  6. Classic mode Step 6

    Sift the icing sugar into a bowl and beat in enough lemon juice to give a thick consistency. Drizzle the icing over the cool cake and leave to set.

    Ingredients for this step

    • 225g 8 oz Icing sugar (we use Silver Spoon)
    • 4tbsp 4tbsp Lemon juice