The simpler the cake, the more I love it. This Lemon bundt cake is my favourite cake in the world (I’m not exaggerating) followed by carrot cake. It’s perfectly moist with hints of lemon. I like to decorate it with desiccated coconut which adds some texture to the cake.

What You’ll Need - Makes 1 Bundt Cake

Lemon Cake

  • 3 Cups Cake Flour

  • 2 Tsp Baking Powder

  • 1.5 Cups Brown Sugar

  • 1 Cup Butter (Or really good baking margarine like Woodenspoon, Stork or Rama)

  • 1 Tsp Salt

  • 3 Large/Medium Eggs

  • 2 Tsp Vanilla Essence

  • 1 Cup Whole Milk (and more if needed)

  • Zest & Juice of 1 Full Lemon

  • 1 Bundt Cake Tin

Lemon Glaze

  • Squeezed Lemon (The same lemon used in the cake recipe)

  • 1/2 Cup Granulated Sugar

  • 1/2 Cup Water

Royal Icing

  • 2 Cups Icing Sugar

  • Milk

  • Desiccated Coconut (Optional)

Prep -

  • Preheat oven to 180 degrees

  • Zest the lemon and squeeze the juice into a cup (Make sure they are no seeds and don’t throw away the lemon after squeezing)

  • In a large bowl, mix the butter and sugar and beat this with a whisk until fluffy and combined. (If you have a mixer, you can use this instead of whisking by hand)

  • Add the eggs one at a time combining after adding each egg.

  • Combine the dry ingredients in a separate bowl (Flour, Sugar, Salt and Baking Powder). Pass them through a fine sieve and then add to the wet ingredients.

  • Add the lemon juice, lemon zest and the vanilla essence and combine gently with a spatula or flat wooden spoon.

  • Add milk slowly while combining to make a light dough.

  • Grease your bundt tin thoroughly using butter, vegetable oil or cooking spray. Make sure you get every corner to avoid sticking.

  • Transfer the dough into the pan and place in the oven to bake.

Let’s Get Cooking - 60 Minutes

  • Bake the cake in the oven for 45-60 minutes. You can check when the cake is ready by piercing the center with sharp knife and it comes out clean.

  • While the cake is baking, combine the squeezed lemons, sugar and water in a small sauce pan and bring to a simmer at medium heat.

  • Press down the lemons as they are simmering to release the lemon juice.

  • After 10 minutes remove from the heat and set aside. Remove the lemons squeezing any excess juice out into the pan.

  • Once the cake is cooked, use a knife to loosen it from the pan and transfer it onto a wire rack. Brush the cake while it’s still hot with the lemon syrup and allow to cool down completely.

  • Mix the icing sugar with milk adding a little at a time into a thick pouring consistency.

  • Pour this over the cake that has cooled down and sprinkle the coconut on top.

  • Serve and enjoy

Love,

V