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’ cookbook 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
- 6 oz butter
- 8 oz caster sugar
- Zest of 2 lemons
- 3 eggs
- 2 oz ground almonds (almond meal, or you can use plain flour)
- 1 1/4 cups self-raising flour
- 4 fl oz lemon juice
- 5 oz store-bought or home-made lemon curd
For the glaze:
- 6 1/2 oz icing sugar
- 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.
4 thoughts on “Tangy Lemon Bundt Cake”
This sounds most interesting! I agree that cakes tend to be a little dry and have found that substituting ground almonds for part of the flour makes them more moist and tender. I love the idea of a layer of lemon curd in the cake, so I’ll be trying it.
Yay! I’m sure you’ll love it!
Hello again. I’ve finally got round to making the lemon cake and posting about it (you can find it at http://moonshineandlemon.blogspot.co.uk/2014/05/eugenio-montale-lemon-bundt-cake-with.html). I’ve made some changes to the original recipe, mainly substituting buttermilk for part of the lemon juice for a tangier flavour. Absolutely one of the best I’ve tasted! Thanks for the recipe.