Hamdi Saidani Mary Berry Lemon Bundt Cake is a show-stopping centerpiece popular for its zesty citrus flavor and iconic ring shape. Ideally, the bundt tin must be thoroughly greased and floured to ensure the intricate design releases perfectly without sticking.
Jump to RecipeMary Berry Lemon Bundt Cake Ingredients
For the Cake
- 250g (9oz) butter, softened
- 250g (9oz) caster sugar
- 4 large eggs
- 250g (9oz) self-raising flour
- 2 level tsp baking powder
- Finely grated zest of 2 lemons
- 4 tbsp milk
For the Lemon Glaze
- 200g (7oz) icing sugar, sifted
- 3–4 tbsp fresh lemon juice (approx. 1 lemon)
- Lemon zest or yellow sprinkles (optional, for garnish)
How To Make Mary Berry Lemon Bundt Cake
- Prepare the tin: Preheat the oven to 180°C (160°C Fan/Gas 4). This step is the most critical: Grease a 2.4-liter (10-cup) Bundt tin or ring mold thoroughly with melted butter. Dust the inside with a little flour, shaking out the excess. This ensures the cake comes out with the design intact.
- Measure ingredients: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, grated lemon zest, and milk into a large mixing bowl.
- Mix the batter: Using an electric mixer (or a wooden spoon and plenty of elbow grease), beat the ingredients together for about 2 minutes. The batter should be smooth, creamy, and pale. Do not overbeat, or the cake may become heavy.
- Fill the tin: Spoon the mixture into the prepared Bundt tin. Use the back of a spoon to smooth the surface level.
- Bake the cake: Place in the preheated oven and bake for 35–40 minutes. The cake is done when it is well-risen, golden brown, and shrinking slightly away from the sides of the tin. A skewer inserted into the thickest part should come out clean.
- Cool and release: Allow the cake to cool in the tin for exactly 10 minutes. This allows the structure to set slightly. Gently turn the cake out onto a wire rack to cool completely.
- Make the glaze: Sift the icing sugar into a bowl. Gradually add the lemon juice, stirring until you have a thick, pourable consistency (like thick double cream). If it’s too runny, it will just run off the cake; if too thick, it won’t drip elegantly.
- Decorate: Once the cake is completely cold, spoon or pour the glaze over the top of the ring, allowing it to drip down the sides. Top with extra lemon zest if desired.
Recipe Tips
- Greasing is everything: Bundt tins have many nooks and crannies. Use a pastry brush to get melted butter into every crevice, then flour it. If you miss a spot, the cake will stick.
- All-in-one method: Mary Berry champions the all-in-one method for sponges. It works perfectly as long as your butter is very soft. If the butter is hard, you will get lumps.
- Checking for doneness: Because Bundt tins are deep, the cake can sometimes look done on top but be raw in the middle. Trust the skewer test rather than just the color.
- Glaze consistency: For a white, opaque icing that stands out against the golden cake, keep the icing thick. If you add too much juice, it becomes a transparent glaze.
What To Serve With Mary Berry Lemon Bundt Cake
This cake is beautiful enough for a celebration but simple enough for tea.
- Earl Grey Tea: The bergamot notes pair wonderfully with lemon.
- Fresh Berries: Fill the center hole with raspberries or blueberries.
- Whipped Cream: A dollop on the side cuts the sweetness.
- Lemon Curd: For a double-lemon hit.
How To Store Mary Berry Lemon Bundt Cake
- Store: Keep the cake in an airtight container at room temperature. It stays moist and delicious for up to 3–4 days.
- Freeze (Un-iced): Wrap the un-iced cake tightly in cling film and foil. Freeze for up to 3 months.
- Freeze (Iced): You can freeze it iced, but the glaze may become slightly sticky upon thawing.
Mary Berry Lemon Bundt Cake Nutrition Facts
- Calories: 380kcal
- Protein: 5g
- Carbohydrates: 52g
- Fat: 18g
- Saturates: 10g
- Sugar: 38g
- Salt: 0.4g
Nutrition information is estimated per slice (based on 10 servings).
FAQs
Can I use plain flour?
If you only have plain flour, add 3 level teaspoons of baking powder (total) to the 250g of flour to get the equivalent lift of self-raising flour.
Can I make it a drizzle cake instead?
Yes. Instead of the thick white icing, mix 100g granulated sugar with the juice of 2 lemons. Spoon this over the cake while it is still warm from the oven for a crunchy, soaked finish.
Why did my cake sink?
Sinking usually happens if the oven door was opened too early during baking, or if there was too much raising agent (baking powder).
Try More Recipes:
- Mary Berry Boiled Fruit Cake Recipe
- Mary Berry Simple Pancake Mixture Recipe
- Mary Berry Buttermilk Pancakes Recipe
Mary Berry Lemon Bundt Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
servings20
minutes40
minutes380
kcalA classic Mary Berry sponge cake baked in a decorative Bundt tin, flavored with lemon zest and finished with a thick, zesty lemon glacé icing.
Ingredients
250g softened butter
250g caster sugar
4 eggs
250g self-raising flour
2 tsp baking powder
2 lemons (zest for cake, juice for icing)
4 tbsp milk
200g icing sugar
Directions
- Grease and flour the Bundt tin thoroughly.
- Beat butter, sugar, eggs, flour, baking powder, zest, and milk until smooth.
- Spoon into tin and level the surface.
- Bake at 180°C for 35–40 minutes.
- Cool in tin for 10 minutes, then turn onto a rack.
- Mix icing sugar and lemon juice to a thick paste.
- Drizzle over the cooled cake.
Notes
- Allowing the cake to cool in the tin for exactly 10 minutes is the “Goldilocks” window; any less and it is too fragile to move, any longer and the sugars solidify, sticking the cake to the tin.
- Sifting the icing sugar before mixing it with the lemon juice is essential to ensure a smooth, lump-free glaze that looks professional when poured.
- The addition of milk to the batter loosens the mixture slightly, ensuring the cake has a light, moist crumb rather than being dense or dry.