Bundt Drizzle Cake with Lemon Easy Recipe

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Bundt  Drizzle Cake with Lemon Easy Recipe
Bundt  Drizzle Cake with Lemon


  • Finely grated rind of 2 lemons
  • Juice of 2 lemons, strained
  • 115g (4 oz) caster sugar
  • 2 tablespoons milk
  • 3 medium eggs
  • 1 teaspoon baking powder
  • 175g (6 oz) Stork tub
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self raising flour


  1. Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
  2. Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.
  3. Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.
  4. Turn out on to a wire tray.
  5. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
  6. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
  7. Slice and serve warm.

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