Lemon Glaze Bundt Cake
A simple yet delicious lemon tea cake with a crunchy glaze, made famous by Mary Berry. Perfect for any occasion.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 16 servings
Full Ingredient List
- 1 1/8 cup sugar
- rind of 2 small or 1 large lemon
- 1 cup unsalted butter
- 4 extra large eggs
- 4 Tbsp milk
- 2 tsp baking powder
- 2 1/4 cups self rising flour
- juice of 2 lemons
- 1 cup granulated sugar
Cake
Tools and Equipment
- standard bundt pan
- food processor
- stand mixer
- hand mixer
- cooling rack
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 1/8 cup | sugar | ||
| 1 | rind of 2 small or 1 large lemon | peeled with a vegetable peeler, yellow part only | |
| 1 cup | unsalted butter | at room temperature | |
| 4 | extra large eggs | at room temperature | |
| 4 Tbsp | milk | ||
| 2 tsp | baking powder | ||
| 2 1/4 cups | self rising flour | See instructions for making your own |
Instructions
- Step 1: Preheat your oven to 350F.
- Step 2: Grease and flour a standard 9 or 10 cup bundt pan. (Tips: Ensure all corners and edges are well coated.)
- Step 3: Combine the sugar and lemon peel in a food processor and blend until the zest is fully mixed in, creating a lemon sugar. (Tips: If no food processor is available, grate lemon zest and mix with sugar by hand.)
- Step 4: In a stand mixer, cream the lemon sugar and butter together until pale and fluffy—around 4 to 5 minutes—then add eggs one at a time. (Tips: Scrape down the sides of the bowl as needed.)
- Step 5: Mix in the milk, followed by the baking powder, and finally fold in the flour. (Tips: Do not over-mix; ensure ingredients are just combined.)
- Step 6: Transfer the batter to the prepared bundt pan, spreading it evenly. (Tips: Smooth the top with a spatula.)
- Step 7: Bake for 35 minutes until the cake is golden and a toothpick inserted comes out clean. (Tips: The top should spring back when touched lightly.)
- Step 8: Cool the cake for 12 minutes, then use a knife to loosen the edges before inverting onto a cooling rack. (Tips: Be gentle to avoid breaking the cake.)
Crunchy Lemon Glaze
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 cup | granulated sugar | ||
| juice of 2 lemons |
Instructions
- Step 1: Mix the granulated sugar with the lemon juice to form a loose paste, similar to the consistency of runny honey. (Tips: Ensure a smooth consistency with no lumps.)
- Step 2: While the cake is still warm, brush the glaze generously over the entire cake surface, applying multiple coats to ensure coverage. (Tips: Allow the glaze to dry before slicing the cake.)
Additional Information
Notes: To make your own self-rising flour, mix 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.