This easy lemon bundt cake is brimming with poppy seeds, thyme, flavour and texture. The delicate lemon sponge is topped with classic crunchy lemon drizzle as well as a zesty lemon icing.
Drizzle cake fans will also enjoy this lime cake.
Jump to:
As the calendar rolls into October, I’m finding myself in the mood for cake frequently. There’s something about a home-bake that really brightens up a dull day and it’s just what I crave as the memories of summer fade and darker days set in.
Since I’ve been keen to put another bundt cake recipe out for a while, I’ve been testing out various versions of this lemon bundt cake on my family over the last few weeks. Now I’ve got the recipe perfected, it’s time to share it.
This lemon drizzle bundt cake has a well-structured, moist crumb that holds its form well when sliced. The sponge contains a subtle buzz of lemon and comes speckled with poppy seeds and thyme (optional). Topping off this trio of flavours is a zesty classic lemon drizzle and a sweet & fresh-tasting lemon icing. All in all, this lemon bundt cake is tangy and sweet, without being over the top. It’s also really rather stunning to look at.
What is Lemon Drizzle Cake?
Lemon drizzle cake is a real classic. It is essentially a lemon sponge cake topped with a crunchy lemon drizzle icing made from granulated sugar and lemon juice. The traditional lemon drizzle does not include the white lemon icing.
Lemon drizzle cakes are often baked in loaf tins, but bundt tins are a fine choice for anybody wishing to conjure up an easy yet impressive alternative look for this simple to make bake.
This lemon drizzle bundt cake can be made as a regular drizzle – the thyme can be left out and it is tasty even without the lemon icing.
Have you found my orange semolina cake or my lime and courgette cake? They’re both lovely and well-worth indulging in.
Step-by-Step Instructions
It is a straightforward process to make this lemon drizzle bundt cake. No fancy equipment (apart from the tin) or skill is needed. Just follow these steps:
- Begin by preparing the bundt tin. I use a cake release spray to grease my bundt tin as it can easily coat every nook and cranny the average bundt tin can throw my way
- Next, rub the lemon zest into the caster sugar to help release essential oils which will intensify the citrussy aroma of this cake
- Cream the butter and sugar together, then add the eggs, one at a time, beating well between each addition
- Next add greek yoghurt, followed by lemon juice and the poppy seeds and thyme (if using). Mix briefly
- Sift the flour with the baking soda, blend into the cake batter and then spoon into the bundt tin and bake
- Once out of the oven unmold the cake from the tin (see tips below) and prick with a cocktail pick
- Mix the granulated sugar and lemon juice and spoon over the cake whilst it is still hot
- Leave to cool and then spoon or pipe the lemon icing over the cake
- Garnish with fresh thyme and/ or lemon zest
How to remove cakes from a bundt tin
Have you ever baked the perfect bundt cake only to have it fall apart when you try to unmold it from the tin? Me too. Even during the baking of this lemon bundt cake I struggled to get it out of my beautiful bundt tin. They are tricky beasts. But fear not, I have a few tips on how remove cakes from a bundt tin:
- Prepare your tin by greasing it thoroughly. I use a cake release spray to ensure that every inner surface, nook and cranny of the bundt tin is well greased
- Once cooked, let the cake rest for 10 minutes out of the oven
- Next, invert the cake tin over a cooling rack and leave for another 5 minutes
- After 5 minutes try to lift the tin – if you are lucky, it will just fall out
- If not, hold the side of the tin and the cooling rack and give the tin a few shakes from side to side to help ease it out
- Still no joy? Don’t’ despair – try tapping the tin firmly. To do this I put on my oven gloves and give a few thumps to the tin at every angle
- If the cake still refuses to budge put it back into the cooling oven for 2 minutes. The residual oven heat will often help the cake to re-soften and fall away from the sides of the pan
- Repeat steps 5-7 as necessary until the cake comes away from the tin
Frequently asked questions
Remember I said that this lemon bundt cake has a wonderful crumb structure? Well, the reason for this is that I’ve included a generous amount of Greek yoghurt in the cake batter. In fact, I’ve replaced around half of the butter I would typically use in a regular cake batter with yoghurt. Why? Well, there are quite a few reasons:
1. Greek yoghurt imparts a delightfully tangy flavour to baked goods. It’s often one of the ingredients listed in any cake labelled old fashioned and in the case of this lemon poppy seed cake that tanginess is an ideal partner for the citrussy flavour.
2. As far as cake baking goes, yoghurt helps produce a light and fluffy texture whilst also delivering an irresistibly moist crumb. What’s not to like about that?
3. The natural acidity of yoghurt helps activate baking soda, leading to a light and bouncy sponge.
4. Yoghurt contains less fat than butter. Though I struggle to class any cake as healthy, this yoghurt-for-butter substitution does make a cake slightly less unhealthy than it would ordinarily be. And that’s without compromising on taste or texture – quite the opposite, in fact.
This lemon drizzle bundt cake stays fresh for up to 4 days. However, it can be baked ahead of time wrapped and frozen for up to 2 months. I recommend adding the lemon icing after the cake has been fully defrosted to ensure the icing looks its best.
Have you made this lemon bundt cake recipe? If you have please give it a rating or leave a comment – I love to hear how you get along with my creations.
More fruity cakes
Why not sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published? You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram or Pinterest.
📖 Recipe
Lemon Bundt Cake
Equipment
- Small Bundt tin measuring approx 18cm Diameter and 8.5cm Height
Ingredients
For the Lemon Drizzle Bundt Cake
- 175 g/ 6 oz Caster sugar
- 175 g/ 6 oz Plain flour
- 90 g/ 3 oz Butter – softened
- 90 g/ 6 oz Greek yoghurt
- 3 Eggs large, free-range
- ¼ teaspoon Baking soda
- Zest from 1 Lemon
- 2 tablespoon Lemon juice
- 1 ½ tablespoon Poppy seeds
- 1 ½ tablespoon Fresh thyme leaves (stripped from stems)
For the Lemon Drizzle
- 2 ½ tablespoon Lemon juice
- 5 tablespoon Granulated sugar
For the Lemon Icing
- 100 g/ 3 ½ oz Icing sugar
- 1 ½ teaspoon Lemon juice
- 1 ½ teaspoon Cold water
Instructions
Make the Lemon and Poppy Seed Cake
- Preheat the oven to 180C/ 350F/ GM 4
- Prepare the bundt tin. I use a cake release spray to grease my bundt tin as it can easily coat every nook and cranny the average bundt tin can throw my way
- Measure the sugar into a large mixing bowl and finely grate the zest from the lemon. Rub the lemon zest into the caster sugar to help release essential oils which will intensify the citrus aroma of this cake
- Next, add the butter and cream the butter and sugar together, using electric beaters, until light and fluffy
- Add the eggs, one at a time, beating well between each addition
- Next add the Greek yoghurt and mix in
- Stir through 2 tablespoon lemon juice along with the poppy seeds and thyme (if using)
- Sift the flour with the baking soda and mix into the cake batter and then spoon into the bundt tin and bake for 35-40 minutes until golden and a cocktail stick comes out clean when poked into the cake
- Let sit in the tin for 10 minutes, before inverting the tin over a cake rack and letting sit for 5 more minutes. Try to remove the tin. If the cake does not come out easily, give the tin a shake or tap to help it fall out of the tin (see my notes regarding this)
- Once the cake is out of the tin proceed to the lemon drizzle stage
Add the Lemon Drizzle
- Once the cake is ready, prick it all over with a cocktail stick. This helps the drizzle penetrate the cake
- Mix the granulated sugar and lemon juice together and spoon over the cake whilst it is still hot. Leave to cool completely
Make the Lemon Icing
- Once the cxake is cool, blend the icing sugar with the lemon juice and water to make a smooth paste that should fall off the spoon slowly. If it is too runny add a little more icing sugar. If it is too thick, add a drop lemon lemon juice or water
- Spoon or pipe the lemon icing over the cake and garnish with fresh thyme and/ or lemon zest
- This cake keeps well in an airtight container for up to 4 days
Notes
- Prepare your tin by greasing it thoroughly. I use a cake release spray to ensure that every inner surface, nook and cranny of the bundt tin is well greased
- Once cooked, let the cake rest for 10 minutes out of the oven
- Next, invert the cake tin over a cooling rack and leave for another 5 minutes
- After 5 minutes try to lift the tin – if you are lucky, it will just fall out
- If not, hold the side of the tin and the cooling rack and give the tin a few shakes from side to side to help ease it out
- Still no joy? Don’t’ despair – try tapping the tin firmly. To do this I put on my oven gloves and give a few thumps to the tin at every angle
- If the cake still refuses to budge put it back into the cooling oven for 2 minutes. The residual oven heat will often help the cake to re-soften and fall away from the sides of the pan
- Repeat steps 5-7 as necessary until the cake comes away from the tin
Meagan
Made it this morning, it’s smells divine. My cake didn’t rise as tall as the picture. Can’t wait to dive in!
Jane Coupland
I hope you enjoy it! It’s a relatively small tin as far as bundt tins go – I’m going to trial it in a bigger tin and include those measures too soon.
Koz
How many eggs? I couldn’t see it anywhere!
Jane Saunders
Ahhh, so sorry, those eggs went walkies from my instructions. It’s 3 large eggs and I’ve now updated the recipe to specify this – thanks so much for taking the time to let me know about my omission.
wilhelmina
I loved this cake so much! I couldn’t resist having a slice with my coffee!
Jane Saunders
So pleased you enjoyed it Wilhelmina – everybody seems to like it.
Allison
Delicious and impressive presentation. Thank you for sharing!
Jane Saunders
Thankyou Allison