Lemon bundt cake

Lemon drizzle bundt cake

Rather than a loaf, this lemon drizzle comes in the form of a bundt. It’s packed with refreshing lemon flavour — perfect for afternoon tea or anytime you fancy a coffee or a cuppa.

Preheat oven to 170C, and grease a standard bundt pan.

First make the lemon sugar: the finely grate the zest of two lemons and mix into the sugar.

Put the sugar and plant based butter butter into a bowl and mix by hand with electric beaters. Cream them together for 4 to 5 minutes, it should be fluffy, now continue to whisk and slowly pour in the milk.

Mix the baking powder with the flour, and fold this into the butter mix. Don’t over mix, but make sure everything is evenly distributed.

Make the aqua faba by whisking the chickpea juice until white foamy and stiff peaks, this take about 4 to 5 minutes.

Fold in the aqua faba, a 1/3 at a time, the first 1/3 use to loosen the flour, sugar and butter mix, the next 2 thirds try and fold and keep the it aerated.

Spoon the batter into your greased bundt pan and spread out evenly.

Bake for 30 minutes, or until risen, golden, and a cake tester (a toothpick) inserted near the centre comes out without batter on it. The top should spring back when lightly touched.

Let the cake cool in the tin for 10 minutes, then carefully loosen the edges and around the centre neck of the tin. Put a cooling rack over the top and gently flip the cake over onto a cooling rack.

Mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny syrup.

While the cake is still warm, Generously brush or pour the glaze over the top of the cake going over it more than once if necessary. You’ll want a thick even coating and let it run down the sides.

Let the icing dry before slicing.

Store in a cake tin for up to 2 days

Lemon drizzle bundt cake
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5 from 1 vote

Lemon bundt cake

Rather than a loaf, this lemon drizzle comes in the form of a bundt. It’s packed with refreshing lemon flavour — perfect for afternoon tea or anytime you fancy a coffee
Prep Time15 mins
Cook Time30 mins
cooling time15 mins
Total Time1 hr
Course: cake
Cuisine: Modern British
Servings: 12 servings
Calories: 312kcal

Ingredients

  • 225 g caster sugar
  • 2 lemons – zest part only
  • 200 g plant based butter – at room temperature
  • 30 g aqua faba – Chickpea juice from a large tin – whisked until stiff and white foam
  • 3 tbsp oat milk
  • 2 tsp baking powder
  • 275 g self rising flour
  • 1 tsp vanilla bean paste

Crunchy glaze

  • 150 g caster sugar
  • 1 lemon – the juice

Method

  • Preheat oven to 170C, Grease a standard bundt pan
  • First make the lemon sugar: the finely grate the zest of two lemons and mix into the sugar.
  • Put the sugar and plant based butter butter, vanilla paste into a bowl and mix by hand with electric beaters. Cream them together for 4 to 5 minutes, it should be fluffy, now continue to whisk and slowly pour in the milk.
  • Mix the baking powder with the flour, and fold this into the butter mix. Don’t over mix, but make sure everything is evenly distributed.
  • Make the aqua faba by whisking the chickpea juice until white foamy and stiff peaks, this take about 4 to 5 minutes.
  • Fold in the aqua faba, a 1/3 at a time, the first 1/3 use to loosen the flour, sugar and butter mix, the next 2 thirds try and fold and keep the it aerated.
  • Spoon the batter into your greased bundt pan and spread out evenly.
  • Bake for 30 minutes, or until risen, golden, and a cake tester (a toothpick) inserted near the centre comes out without batter on it. The top should spring back when lightly touched.
  • Let the cake cool in the tin for 10 minutes, then carefully loosen the edges and around the centre neck of the tin. Put a cooling rack over the top and gently flip the cake over onto a cooling rack.
  • Mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny syrup.
  • While the cake is still warm, Generously brush or pour the glaze over the top of the cake going over it more than once if necessary. You’ll want a thick even coating and let it run down the sides.
  • Let the icing dry before slicing.
  • Store in a cake tin for up to 2 days

Nutrition

Calories: 312kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 182mg | Potassium: 67mg | Fiber: 1g | Sugar: 32g | Vitamin A: 651IU | Vitamin C: 14mg | Vitamin D: 2µg | Calcium: 56mg | Iron: 0.5mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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