I’m not a great fan of cakes – I usually find them too dry. However, this cake was a real cracker – slightly crispy on the outside, tender and moist on the inside, with a delightful lemony tang and a soft dollop of lemon curd in the middle. This was the first time I’ve tried a bundt cake and I was thrilled with the result – I’ll definitely be making this one again.
This recipe is from Michelle Keogh’s ‘Bundt’ cook book from Penguin Books, 2012. I made one adaptation – using ground almonds (almond meal) instead of the additional plain flour, which I think has added flavour. Also, when I came to make the glaze, I had an issue with using so much sugar, so halved the sugar and lemon juice – I found it was still more than enough. All the same, I’ve kept the original amount in the recipe that follows, so you can decide for yourself.
TANGY LEMON BUNDT
- 170 g (6 oz) butter
- 225 g (8 oz) caster sugar
- Zest of 2 lemons
- 3 eggs
- 60 g (2 oz) ground almonds (almond meal), or you can use plain flour
- 1 1/4 cups (185 g/6 1/2 oz) self-raising flour
- 120 ml (4 fl oz) lemon juice
- 150 g (5 oz) store-bought or home-made lemon curd
- For the glaze:
- 185 g (6 1/2 oz) icing sugar
- 45 ml (1 1/2 fl oz) lemon juice
- Preheat the oven to 170°C (340°F). Grease and flour a 6 cup capacity bundt pan – mine was bigger than this, but it didn’t seem to matter.
- Into the bowl of an electric mixer, pop in the butter, caster sugar (fine granulated sugar) and lemon zest and beat on medium–high speed until the mixture turns a pale creamy yellow. While still beating add the eggs in, one at a time.
- Sift the self-raising flour and add the almond meal. Add half the flour/almond mix to the mixture along with half the lemon juice and fold in until just combined. Do the same with the remaining flour/almond mix and lemon juice.
- Pour about half of the mixture into the bundt pan. Over top of that, spoon in an even ring of lemon curd around the middle of the cake mixture – don’t let the curd touch the sides of the pan though. Spoon over the rest of the cake mixture.
- Bake in the centre of the oven for about 30–35 minutes depending on your oven (mine took closer to 45 minutes), or until a skewer inserted into the cake comes out nice and clean.
- Cool in the pan for 10-15 minutes before placing on a wire rack to cool completely. Then carefully lift the cake onto a serving dish or platter.
- For the lemon glaze, combine the icing sugar and lemon juice in a small bowl and mix well. Drizzle over the cake in rivulets. Serve with a dollop of whipped cream.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 18-55mm lens / Natural lighting