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Lemon bundt cake

Makes: 12 servings
timePrep time: 25 mins
timeTotal time:
Lemon bundt cake
Recipe photograph by Nassima Rothacker

Lemon bundt cake

A classic Polish cake, flavoured with lemon. It's traditional to use melted butter and breadcrumbs to line the tin, but you can use flour if you don’t have crumbs

Makes: 12 servings
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)


  • 250g soft butter, plus extra to grease
  • 2 tbsp fine dried breadcrumbs (or plain flour)
  • 300g golden caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • zest and juice of 1 lemon
  • 1 tsp vanilla bean paste or extract
  • a splash of whole milk
For the topping
  • pared zest and juice of 1 lemon
  • 250g icing sugar, sifted
To decorate, optional
  • herb sprigs, such as rosemary or thyme
  • chocolate mini eggs

Step by step

Get ahead
Make sure all your ingredients are at room temperature. The cake keeps for 3-4 days in an airtight container.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm bundt or fluted ring cake tin with melted butter, sprinkle in the crumbs or flour and swirl around until they stick to the greased tin, tipping out any excess. This will help the cake release easily once baked.
  2. Cream together the butter and sugar with an electric mixer until light and fluffy. This will take 4-5 minutes. Beat in the eggs, one by one, until well combined. Don’t worry if it splits a little.
  3. Sift in the flour, baking powder and a pinch of salt, and stir together carefully on a very low speed, or with a spoon, until just combined.
  4. Add the lemon zest and juice, vanilla and a splash of milk and mix in well.
  5. Transfer the batter to the prepared tin and smooth out as much as possible. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
  6. Remove from the oven and leave in the tin until it has cooled enough to handle. Carefully place a wire rack over the tin and tip it over to release the cake. Leave to cool completely. For the best result, store overnight in a cake tin to let the flavour and texture of the cake develop.
  7. To make the icing, mix enough lemon juice (start with 2 tablespoons) into the icing sugar to give a thick but pourable icing; if it is too runny, add more icing sugar.
  8. Pour the icing over the cake and scatter over the lemon zest. Decorate with herb sprigs or mini chocolate eggs, as you prefer.

    Recipe by: Ren Behan

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