Spread the cost with 0% APR finance
Lemon & Rose Bundt Cake
A bright, spring-inspired bake from KNEAD – suited to any celebration.
Prep Time: ~15 Minutes
Cook Time: ~20 Minutes
Serves: 12 Individual Bundt Cakes
Ingredients – makes 12 Individual Bundt Cakes
Cake Sponge
- 175g Self Raising Flour
- 160g Caster Sugar
- 5g Baking Powder
- 55ml Vegetable Oil
- 2 Eggs
- 90ml Milk
- 20g Lemon Zest
Lemon Syrup
- 75g Icing Sugar
- 70ml Lemon Juice
Lemon Icing
- 100g Icing Sugar
- 5ml Lemon Juice
Method
- 1Preheat the oven at 155°C Fan.
- 2Grease your bundt cake tray.
- 3Place all of the cake sponge ingredients in your mixer and beat for 3 minutes, making sure to scrape down the bowl halfway through.
- 4Weigh 50g of cake mix per mould.
- 5Bake for approx. 20 minutes.
- 6Whilst baking, make your lemon syrup by placing both ingredients into a pan and bringing to the boil.
- 7While still hot, dunk your sponge into the lemon stock syrup and set to the side.
- 8Make your lemon icing by mixing both ingredients until smooth.
- 9Once cool, decorate with your lemon icing.
