bundt cake Archives - HodgePodgeDays

Last year I treated myself to a bundt tin and I’ve been baking the prettiest cakes in the world in it ever since. My current favourite bake is a Blueberry and Lemon Drizzle Bundt and it’s one I take along as an offering whenever a cake is required. It’s really easy, looks as pretty as a picture and it tastes fantastic. This cake also gives people the impression I’m a much better baker than I really am, it’s just a foolproof recipe and a fancy tin.

Lemon drizzle is an absolute classic and one which has been a staple of mine for a few years now. Everyone loves a lemon drizzle, but this version with blueberries really takes it up a notch.

Recipe: Blueberry and Lemon Drizzle Bundt

Blueberry and Lemon Drizzle Bundt

Ingredients

250g caster sugar
250g softened butter
4 eggs
250g self-raising flour
1 heaped teaspoon baking powder
1 teaspoon of vanilla extract
Zest of 2 lemons, finely grated
Juice of 1 lemon
250g fresh blueberries

For the icing –

150g icing sugar
Zest of 1 lemon, plus juice of half of the lemon

How to make your Blueberry and Lemon Drizzle Bundt:

Pre-heat the oven to 190° and liberally grease your bundt tin with melted butter.

Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the vanilla, eggs, flour, baking powder and lemon zest and juice and give them a really good mix. Add the fresh blueberries and stir in gently.

Pour the mixture into your bundt tin. Smooth the top of the batter and bake in the pre-heated oven for 30 minutes. Once baked through, remove from the oven and leave to cool in the tin for at least 15 minutes.

Once cool, turn out onto a suitable plate or cake stand and make up the drizzle icing. Do not even attempt to drizzle the icing on until the cake is fully cooled.

Recipe: Blueberry and Lemon Drizzle Bundt

Sift the icing sugar into a bowl and mix with the lemon juice and zest. I like a thicker drizzle, so add the lemon juice a teaspoon at a time until you get the consistency you want.

Prick your cake all over with a skewer and carefully spoon your icing over, try to get some of it down the little holes in your cake. Leave it in a cool place for the icing to set a little, then serve with a pot of tea.

It’s as light as a feather and an absolutely fabulous spring bake. If you don’t have a bundt tin, you can always bake it in a regular cake tin, just adjust the cooking time as you see fit.

If you enjoyed this, you might also like to try this lemon and ginger drizzle cake.

Recipe: Blueberry and Lemon Drizzle Bundt

To say I’m a little obsessed with my new bundt tin is something of an understatement. I am constantly thinking of nice cakes to bake in it, after all, it’s just a fancy shaped cake tin and you can bake almost any kind of cake in it. Lemon drizzle cake is a real family favourite. It’s as light as a feather and the sweet but sour drizzle lends a satisfying tang to this afternoon treat.

Recipe: Lemon and Ginger Drizzle Cake

I had a jar of Opies Stem Ginger in Syrup left over from Christmas and as lemon and ginger are one of my favorite flavour combinations, I thought I’d spice up my standard drizzle. I was not disappointed, it was everything a classic lemon drizzle should be, but with a lovely gentle hum of ginger. I’ll be baking this one again and again and again. My lemon and ginger drizzle cake is a winner!

Lemon and Ginger Drizzle Cake

Ingredients (serves 16)
6 oz caster sugar
6 oz softened butter
3 eggs
6 oz self-raising flour
1 teaspoon baking powder
Zest of 1 lemon, finely grated
2 pieces of Opies stem ginger in syrup, finely diced

For the icing –
150g icing sugar
Zest of 1 lemon, plus juice of half of the lemon
Syrup Opies stem ginger in syrup

Method

Pre-heat the oven to 190°. Liberally grease your bundt tin with melted butter and dust the inside of your tin with flour so that the flour is stuck to the butter and your cake shouldn’t stick to the tin.

Beat your butter and sugar together in a mixing bowl until light and fluffy. Add the eggs, flour, baking powder and lemon zest and give them a good mix. Add the finely diced stem ginger and combine.

Pour the lot into your bundt tin. Smooth the top of the batter and bake in your pre-heated oven for 30 minutes. Once cooked, remove from the oven and leave to cool in the tin for at least 15 minutes.

Once cool, turn out onto a suitable plate or cake stand and make up the drizzle icing.

Sift the icing sugar into a bowl and mix with the lemon juice and zest. Loosen the icing by drizzling in some of the syrup from the jar of stem ginger, use as much or as little as you would like, I used around 3 teaspoons of the syrup.

Prick your cake all over with a skewer and carefully spoon your icing over, trying to get some of it down the little holes in your cake. Leave it in a cool place for the icing to set a little, then serve with a pot of tea.

Recipe: Lemon and Ginger Drizzle Cake

I made my cake in a bundt tin because I don’t need any excuse to bake a bunt, but it would work equally well in a loaf tin or any other cake tin you have to hand. This lemon and ginger drizzle cake is a lovely, light as a feather cake.

A lemon drizzle is a firm family favourite, but adding stem ginger takes this to the next level. What’s your favourite cake?