Lemon Easter bundt cake

This lemon Easter bundt cake is the perfect centrepiece for your Easter table. Light, fragrant, moist and delicately crumbly, it has everything you could want from a classic Easter Bundt cake. I’m sure you’ll find yourself baking it long after Easter is over! Bright citrus flavours make it especially delicious in spring.

Ingredients for the lemon Easter bundt cake:

• 4 large eggs
• 180 g caster sugar
• 120 g plain flour
• 120 g cornflour
• 200 g butter
• 1 teaspoon baking powder
• finely grated zest of 1 lemon
• juice of ½ lemon

All ingredients should be at room temperature. Melt the butter in a small saucepan and leave to cool slightly. It should still be warm when added to the batter.

Place the eggs and sugar into the bowl of a stand mixer. Whisk on high speed until the mixture is very pale, thick and tripled in volume. This will take about 7–10 minutes in a stand mixer or 10–15 minutes with a hand mixer. When lifted, the mixture should fall in a thick ribbon and remain visible on the surface for a few seconds. Sift the flour, cornflour and baking powder directly into the egg mixture. Gently fold together with a spatula until just combined. Add the lemon zest, lemon juice and warm melted butter, then gently fold until incorporated.

Grease and flour a 2.1-litre Bundt tin. Pour the batter into the prepared tin and level the surface.

Bake at 175°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake in the tin for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Ingredients for the lemon icing:

• 120 g icing sugar
• 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)

Place the icing sugar and lemon juice into a small bowl and mix with the back of a spoon until smooth. If the icing is too runny, add more icing sugar. If it is too thick, add a little more lemon juice.

Drizzle the icing over the cooled cake before serving.

Enjoy!

Recipe source: Marlena Gotuje.