Boiled lemon bundt cake

2026-02-24
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Boiled lemon bundt cake

It’s incredible how delicious this cake is! I promise you – boiled lemon cake is the most lemony and the most moist cake you’ll ever try. It’s an absolute must for your Easter table. If you love fresh, citrusy flavours, this cake is definitely for you!

Ingredients for the boiled lemon bundt cake:

  • 2 medium unwaxed lemons (preferably organic)*
  • 125 g butter, melted
  • 240 g caster sugar
  • 3 large eggs
  • 240 g plain flour
  • 1½ teaspoons baking powder

All ingredients should be at room temperature.

Place the whole lemons (unpeeled) in a small saucepan, cover with water and bring to the boil. Simmer for 20–30 minutes, until soft. Cooking time will depend on the thickness of the peel – do not overcook, as the lemons may split and lose flavour into the water. Properly cooked lemons should feel very soft to the touch. Remove, cool completely, then cut into pieces and remove any seeds. Blend to a smooth purée.

In the bowl of a mixer, beat the whole eggs with the sugar on high speed until pale, light and fluffy — the mixture should triple in volume and fall in a ribbon from the whisk. This takes about 7–10 minutes with a stand mixer or 10–15 minutes with a hand mixer. Add the lemon purée and beat until fully combined. With the mixer running, slowly pour in the melted butter (it may be warm, but not hot). Sift in the flour and baking powder and gently fold with a spatula until just combined — do not overmix.

Grease and flour a loaf tin (approx. 20 x 10 cm at the base, 22 x 12 cm at the top), tapping out any excess flour. Pour in the batter and level the surface.

Bake at 170°C for 50–55 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a wire rack to cool completely. Drizzle with icing once cooled.

Ingredients for the icing:

  • 1 cup icing sugar
  • 3 tablespoons hot water

Mix together until smooth, adjusting with more icing sugar or hot water as needed.

*After boiling and blending, you should obtain about 200 g of lemon purée.

Enjoy!

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