Lemon Bundt Cake with Lemon Drizzle Glaze

Lemon Bundt Cake with Lemon Drizzle Glaze

By September 8, 2016

Lemon Bundt Cake with Lemon Drizzle Glaze

Bursting with zesty lemon flavours, this recipe makes a large bundt cake that is a perfect centrepiece.

  • Prep Time : 30 minutes
  • Cook Time : 1hour minutes
  • Yield : 12

Ingredients

Instructions

Lemon Bundt Cake with Lemon Drizzle Glaze

1. Pre-heat the oven to 170 C, 325 F, Gas mark 3.

2. Grease your bundt tin with a little butter and then cover with a layer of flour. Alternatively use cake release.

3. In a mixing bowl add the butter and sugar and beat until creamy.

4. Add the eggs, one at a time, beating well after adding each one.

5. Mix the flour, baking powder and salt in a separate bowl and add a little at a time to the sugar and butter mixture. Alternate with adding the milk a little at a time until all the flour mixture and milk has been added.

6. Transfer the mixture to the bundt tin and bake in the oven for about 1 hour. Check the cake is ready by inserting a skewer into the cake. If it comes out clean its ready.

7. Leave in the pan to cool for 10 minutes then transfer to a wire cooling rack to cool completely.

8. Make up the glaze by adding a small tablespoon of the hot water one at a time to the Sugar and Crumbs Lemon Drizzle Natural Flavoured Icing Sugar until you get a thickish glaze.

9. Turn the cake over and drizzle the glaze of the cake before transferring to a serving plate.

10. Make up our flower buttercream recipe and separate between four bowls, one bowl needing a slightly smaller amount of buttercream for your leaves.

11. Add colouring (we use Colour Splash) to two of the larger bowls, leaving one white and green to the smaller bowl. We've used yellow and pink colours.  Mix in well.

12. Take a piping bag fitted with a nifty nozzle of your choice and add a couple of tablespoons of the pink or yellow buttercream to the bag. Spread the buttercream around the sides of the piping bag. Open up the bag and using a spatula make a hole in the centre of the buttercream and insert some of the white buttercream. This is to make the centre colour of your flower.

13. Close the bag and have a little squirt of the buttercream out of the nozzle into a bowl until both colours can be seen.

14. Your now ready to pipe with this bag. Working around the cake pipe the flower onto the bottom of the cake. You have to create a base by pushing against the cake with the nozzle then pulling up and releasing  (there are a few videos to show you on our website www.sugarandcrumbs.co.uk) .  Pipe the flowers around the cake leaving space for your other flower to go in between.

15. Repeat the above with another of the nifty nozzles, using different colours.

16. Place the green buttercream in a piping bag fitted with a leaf nozzle. You can add a little of another colour to give it a different hint of colour.

17. Pipe the leaves around the flowers as required.

Credits:Laura Sugar and Crumbs Kitchen

Lemon Bundt Cake with Lemon Drizzle Glaze

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