Lemon Bundt Cake

Name: Lemon Bundt Cake
Total time: 4800 s
Yield: 10 - 12 servings
Cuisine: British
Ingredients: 360 g cake flour; 2 tsp baking powder; 1 tsp salt; of 2 lemons Zest; 230 g butter (softened); 400 g white sugar; 4 large eggs; 8 Tbsp lemon juice; 2 tsp vanilla extract; 250 ml milk

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I already have this lemon cake on my page as a soft, fluffy loaf, but this time I wanted something a little more dramatic. So I doubled the recipe and baked it in a bundt pan. Of course, that meant adjusting the baking time to make sure the cake cooked through perfectly while still keeping that light, tender crumb.

For this week’s #CookpadApron2026 challenge, I chose to highlight flour, butter, and lemon-simple ingredients that come together to make something comforting. Lemon season always gets me baking, and this bundt version is perfect for sharing (or not 😄).

Bianca Mwale @bianca_eatsy

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Ingredients

1 hr 20 min

10 - 12 servings

360 gcake flour
2 tspbaking powder
1 tspsalt
of 2 lemonsZest
230 gbutter (softened)
400 gwhite sugar
4large eggs
8 Tbsplemon juice
2 tspvanilla extract
250 mlmilk

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Steps

1 hr 20 min

1

Preheat oven to 170°C and grease and dust a 9” bundt pan
2

Mix a tablespoon of the lemon juice into the milk and set aside
3

In a bowl, whisk together flour, baking powder, salt, and lemon zest
4

In another bowl, cream butter and sugar until light and fluffy. Add eggs, mixing well after each addition. Stir in vanilla and the remaining lemon juice
5

Add the dry ingredients in batches, alternating with the milk. Mix until just combined
6

Pour batter into the prepared pan (fill about 2/3 full). Bake for 45–60 minutes, or until a skewer inserted comes out clean
7

Let the cake cool in the pan for 10–15 minutes before turning out onto a rack
8

Serve and enjoy!