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Lemon Bundt Cake

Lemon Bundt Cake

Is there anything better than a luscious lemony bundt cake? Our version has a beautiful texture: not too light, more satisfyingly dense and damp (if that makes sense?!) and with lots of lovely citrusy flavour. 


250g butter
2 cups castor sugar
4 tsp finely grated lemon rind
2 cups plain flour
2 tsp baking powder
6 eggs, at room temperature, lightly beaten
1 cup sour cream (full fat recommended)


1. Heat oven to 180C, or 160C fanbake. Grease your chosen 10cup NordicWare bundt pan with Wilton Cake Release.

2. Cream butter and sugar until light and fluffy (3-4 mins in a stand mixer). Add eggs and lemon rind and mix well.

3. Fold in flour and baking powder, alternating with the sour cream. Mix gently until smooth and pour in to your greased bundt pan. Do not overmix at this stage.

2. Bake for about an hour, or until skewer comes out clean and sides shrink slightly away from the pan. Remove from the oven and leave to sit for 10 minutes before upending tin onto a wire cooling rack to cool completely.

Dust with icing sugar and serve with whipped cream and lemon curd, if desired.

Milly's Test Kitchen Tip: This is a big recipe so you may have some mix remaining which can be used for cupcakes or an additional small cake. 

We love this recipe cooked in any of our 10cup NordicWare bundts

For more hints and tips about getting the best from a NordicWare bundt pan, here's our Milly's 101.

Love bundt cakes? Here's a couple more recipes: 

Classic Vanilla Bundt

Pistachio and Cardamom Bundt

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