Here are a few key things to remember:
- Softened butter is my preference when it comes to greasing bundt pans. Softened means you can make a dent in the butter even with just a slight pressure. Use a small pastry brush and get the butter into each nook and cranny. Take your time.
- When you’re satisfied that every millimetre is buttered up, sprinkle flour on top of the butter and lightly tap to distribute the flour. Cover all of the buttered surface then turn your pan over and tap lightly to remove the excess flour. Your pan should look like the one below:
3. Now like any cake, you know the cake will come out if the cake is pulling away from the pan.
Note the photos below:
Now here’s the golden ticket! This tip is a bundt cake game-changer! Once you remove the pan from the oven, cover the pan with a bigger plate and let sit for 10 minutes. After 10 minutes, invert the pan and your cake should slide right out.
If you don’t have a bundt pan, this recipe works in a large loaf pan too! Some key notes if you’re using a loaf pan:
- It’s the same baking time and temperature.
- You don’t have to use butter and flour to grease the pan, I simply use spray oil and line the tin with baking paper.
- You don’t need to cover the pan with a plate after removing from the oven, just cool it down completely in the pan.
Finally, I adapted this recipe from Spruce Eats’ Sour Cream Lemon Cake. What does “adapt” mean? I added some of my own touches like:
- I use metric measurements when baking because I weigh everything, but I’ve tested the US measurements in this recipe too.
- I prefer using creme fraiche instead of sour cream (and yogurt) because after testing all three, I found the cake using creme fraiche had the nicest crumb, flavour and moisture even without the syrup and glaze.
- I added another lemon for zesting to amp up the flavour in the cake itself
- I added a lemon-vanilla syrup mostly to use up the other lemon and in case you overbaked your cake, this will save it.
- Lastly, I used the juice from the other lemon in the glaze.
Surprisingly, the lemon flavour in the cake is not overwhelming, it’s just absolutely delicious and fresh. Now you know everything there is to know about this lemon drizzle cake. Time to take your whisks out and preheat your ovens and try this recipe! Please comment below if ou have any questions, and tag @mrs.fancypants.recipes on your Social Media posts. Happy baking!
Lemon Drizzle Cake
Makes 1 x 10-cup bundt cake or 1 large loaf cake
Adapted from Spruce Eats
For the lemon cake
- For syrup
- For glaze
- Measure all your ingredients then preheat oven to 175C. If using softened butter, grease your bundt pan now. Do this by brushing the bundt pan with the softened butter using a small pastry brush, being careful to get the butter into each nook and cranny. Sprinkle flour over the butter and tap around lightly to distribute. Turn pan over and tap lightly to remove excess flour. If you're using melted butter, DO NOT GREASE YOUR PAN YET.
- Sift flour, salt and baking powder together. Set aside.
- In the bowl of your stand mixer with the paddle attachment on medium-high, cream sugar and butter until light and fluffy.
- Add eggs one at a time, incorporating well after each addition.
- Turn mixer down to low then add lemon zest.
- Add half of the flour mixture gradually using a spoon, mix well.
- Add the creme fraiche (or yogurt or sour cream) then mix until incorporated.
- Fold in the rest of the flour mix. Set aside.
- If you're using melted butter, make sure its not hot. Brush the bundt pan with the butter using a small pastry brush, being careful to get the butter into each nook and cranny. Sprinkle flour over the butter and tap around lightly to distribute. Turn pan over and tap lightly to remove excess flour.
- Pour cake batter into the pan. Bake for 50 minutes or until the skewer comes out clean. Meanwhile make the syrup.
- Combine all the ingredients for the syrup in a small pan. Bring to the boil until sugar is dissolved and you get a slightly thick consistency. Cool down.
- When cake is ready, remove from oven and cover with a large plate for 10 minutes. Use kitchen mitts to invert pan and remove cake. Your cake should slide out perfectly.
- Make several small holes on your cake using a toothpick then brush the cake with the syrup. Leave to cool completely.
- When cake is completely cool, make the glaze by placing the icing sugar in a medium bowl and whisking the lemon juice in. Start with half and keep adding until you get the consistency you want just be careful that you don't make the glaze too thin, test it by checking how quick it drips from your spoon. You want a slow drip to get that nice drizzle effect.
- Leave the glaze to set for 10-15 minutes then your cake is ready to serve.
You can make this in a large loaf pan if you don't have a bundt pan. Here are some notes if you're doing this:
- It's the same baking time and temperature.
- You don't have to use butter and flour to grease the pan, I simply use spray oil and line the tin with baking paper.
- You don't need to cover the pan with a plate after removing from the oven, just cool it down completely in the pan.