Recipes Cake Recipes Sponge Cakes Bundt Cake Back to Sponge Cakes Bundt Cake Total Time 1h 15m Prep Time 20m Bake Time 55m Serves 0 Skill Level Easy Dietary Needs Veg Vegetarian 0 Reviews No ratings yet Share This bundt cake is so yummy and very simple to make. Method Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Butter a 10" bundt tin. Beat the butter and sugar together in a mixing bowl until light and fluffy. 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. 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. Leave in the tin for 15 minutes, then carefully turn out the cake and cool on a wire rack. 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. Let's Bake The easiest way to follow a recipe Afternoon Tea Mother's Day Quick and Easy Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For The Cake 225g Butter (unsalted) 300g Billington's Unrefined golden caster sugar 6 Egg(s) (free range) 350g Plain white flour 1½ tsp Bicarbonate of soda 250ml Sour cream 1 Lemon zest (finely grated) For the decoration 225g Icing sugar 4 tbsp Lemon juice Utensils Bundt tin