I meant to bake this cake last weekend to bring in to work, then totally forgot whilst mooching about the house all day and only remembering the night before. So poor co-workers had to do without that time. Tomorrow we are going back to work a session with previous co-workers, so what better to celebrate with than with a gloriously buttery, lemony, fruity cake.
The cake before the glaze anointing. Look at how beautiful it already looks. It’s really a simple pound cake recipe (equal parts butter, sugar and flour) from here but I reduced the amount of sugar in the cake and in the glaze, and increased the amount of blueberries a little. You could bake it in a standard cake tin but a bundt tin just makes it look so impressive. Just make sure you prep your bundt tin well and the cake will turn out intact every time.
The cake post-glaze in all its glory. It’s got a beautiful soft crumb, offset by the tangy bursts of blueberries and sharp lemony glaze.
The perfect antidote to this blustery stormy weather we’ve been having!
Lemon and blueberry bundt cake
225g butter, softened
175g caster sugar
4 large eggs
225g plain flour
1 1/2 tsp baking powder
Zest of 2 lemons
For the glaze
120g icing sugar
Juice of 2 lemons
Zest of 1 lemon
- Preheat the oven to 170°C/150°C fan/gas mark 3.
- Prepare your bundt tin. See how to do it here.
- Sieve the flour and baking powder together. Set aside 2 tablespoons of the mixture.
- Cream the butter and sugar together with either a handheld electric mixer or a stand mixer until light and fluffy.
- Add the eggs one at a time, and whisk until incorporated after each time. Don’t worry if the mixture looks curdled.
- Add the flour and baking powder mixture a few tablespoons at a time and whisk each time until a smooth batter forms.
- Toss the blueberries in 2 tbsps of flour/baking powder which you set aside, then fold them into the batter along with the lemon zest.
- Transfer the cake batter to the prepared bundt tin and bake for 35 to 40 minutes. Check with a skewer, it should come out clean when the cake is done.
- Let the cake cool in the tin for 15 minutes, then invert it onto a wire rack.
- Mix the icing sugar into the lemon juice until dissolved. You may need to zap the mixture in the microwave for a minute or so to help with this.
- Generously drizzle the glaze over the cake, and sprinkle the lemon zest on top.
Two evenings ago, out of pure boredom flatmate L and I decided to bake a cake, in addition to cooking a tom yum soup for dinner. It didn’t matter that we didn’t have any of the important baking utensils for actually baking a cake, oh, like a cake tin or a cake mixer. Or for that matter, a kitchen scale. All that mattered was that we wanted cake and we would bake it. A quick trip to our local 24-hour supermarket (what luxury!) and we were fully equipped for our baking adventure (minus the cake mixer, but more on that later).
I helped measure out ingredients and L mixed them up with plenty of elbow grease and many comical facial expressions with, get this – a wooden spatula. We did try my idea of using an egg whisk to beat the butter and sugar together but all it did was stick together in one huge lump in the whisk. Oops. Kudos to her for toughing it out, I lasted only a few minutes whisking.
As the recipe specifies it will look worryingly curdled initially but keep mixing and the batter does eventually become smoother. We used a 24cm loaf tin so I used an initial bake time of 40 minutes thinking a lower cake height might need less time to cook but on testing it we had to add another 10 minutes anyway so it did come up to 50 minutes in the end. Then we switched off the oven and left the cake in there for another 10 minutes, just in case.
The cake turned out delish (and so did the tom yum soup). It had a wonderful loose crumb-y texture and was so moist. We poked many holes into the cake with a fork and still the icing only penetrated the top layer of the cake. We are seriously thinking of acquiring some large bore needles and syringes from work next time to really inject more icing into the middle of the cake.
Recipe from the BBC Goodfood website
Lemon Drizzle Cake
- 225g butter , softened
- 175g golden caster sugar
- 3 lemons, zested and juiced
- 4 eggs , beaten
- 175g self-raising flour , sifted
- 50g ground almonds
- icing sugar for the icing
Prep time 40 mins
Cook time 50 mins
- Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a loaf tin roughly 17x8x10cm. Beat the butter and caster sugar using an electric whisk until pale and creamy. Add the lemon zest and whisk the eggs in little by little, beating well between each addition – don’t worry if it looks curdled.
- Fold the flour and almonds into the cake mixture using a large metal spoon or spatula, and then fold in 2 tbsp lemon juice. Spoon into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. Cool for 10 minutes.
- Meanwhile, mix the remaining lemon juice and enough icing sugar to make a thin icing. Poke a few holes into the top of the cake with a toothpick and drizzle some of the icing over the cake. Cool in the tin for a further 30 minutes and then remove from the tin, put on a rack set over a tray and drizzle on the rest of the icing. Cool completely.
This mix also makes very good cupcakes – divide the mix between 12 deep cases and then bake for 18-20 minutes, or until cooked. Drizzle the top of each with the icing.
To make an orange version, use the zest of 2 oranges but the juice of only one. A little zest in the icing will help bump up the flavour.
A shot of limoncello added to the icing will add flavour and a decadent edge to the cake.