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Mary Berry Lemon Bundt Cake Recipe

Mary Berry Lemon Bundt Cake
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Mary Berry Lemon Bundt Cake is a classic lemon sponge baked in a Bundt tin, known for its distinctive ring shape and decorative pattern. The cake is infused with lemon zest, lemon juice, and sometimes a lemon syrup to keep it extra moist. The Bundt tin allows the cake to cook evenly, creating a golden crust on the outside and a tender crumb inside. Finished with a thin glaze or dusting of icing sugar, it’s a citrus lover’s dream—sweet, tangy, and beautifully textured.

Ingredients

  • 225g unsalted butter, softened

  • 225g caster sugar

  • 4 large eggs

  • 225g self-raising flour

  • 1 teaspoon baking powder

  • 2 lemons, zest and juice

  • 2 tablespoons milk

  • Pinch of salt

For the Lemon Syrup:

  • 3 tablespoons lemon juice

  • 3 tablespoons caster sugar

For the Lemon Glaze (Optional):

  • 100g icing sugar

  • 1–2 tablespoons lemon juice

Instructions

  • Prepare the Bundt tin – Grease the tin thoroughly, making sure to get into all the grooves, then dust lightly with flour to prevent sticking.

  • Cream butter and sugar – Beat 225g butter and 225g sugar until pale, light, and fluffy.

  • Add the eggs – Mix in 4 eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

  • Incorporate lemon flavour – Add the zest of 2 lemons and 2 tbsp milk for extra moisture.

  • Fold in dry ingredients – Gently mix in 225g self-raising flour, 1 tsp baking powder, and a pinch of salt until smooth.

  • Add lemon juice – Stir in the juice of 1 lemon to brighten the batter.

  • Bake the cake – Pour batter into the Bundt tin and bake at 170°C (340°F) for 40–45 minutes or until a skewer comes out clean.

  • Make lemon syrup – Heat 3 tbsp lemon juice with 3 tbsp caster sugar until dissolved, creating a fragrant syrup.

  • Brush syrup over warm cake – Once the cake is out of the oven and slightly cooled, brush the syrup all over to keep it moist.

  • Add glaze (optional) – Mix icing sugar and lemon juice to drizzle on top once fully cooled.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-bundt-cake/