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  1. Home
  2. Baking

Best Ever Lemon Drizzle Cake

Who doesn't love a drizzle cake? This lemon bundt version will rock your world! - by Kerrie Worner
  • 18 Nov 2019
Best Ever Lemon Drizzle Cake
Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 10
Proudly supported by

TIP! Bundt pans, also called fluted ring pans, can be replaced with an 8-cup capacity kugelhopf pan. They’re available from kitchenware stores.  Cake can be made up to two days ahead. Keep in an airtight container.

Ingredients

Melted unsalted butter, for greasing

200g unsalted butter, chopped, at room temperature

1 cup caster sugar

2 teaspoons finely grated lemon rind

3 eggs

2/3 cup milk

2 ¼ cups self-raising flour

LEMON DRIZZLE

1 ½ cups icing sugar mixture

2 ½ - 3 tablespoons lemon juice

Method

  1. Grease a 23cm round, non-stick bundt pan (8-cup capacity) with melted butter. 

  2. Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 

  3. In two batches, add milk and flour, stirring until combined. Spoon into prepared pan. Smooth over top. 

  4. Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into centre comes out clean. Remove. Stand in pan for 15 minutes. Turn onto a wire rack to cool. 

  5. To make lemon drizzle, place sugar in a bowl. Stir in enough juice until a smooth pouring consistency. 

  6. Transfer cake to a serving plate. Drizzle icing over cake. Stand at room temperature until set. 

Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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