Lemon Bundt cake


200g butter

4 eggs

200g sugar

pinch of salt

2 tbsp vanilla sugar (or vanilla essence)

joice and zest of a lemon

200g flour

50g cornflour

2 tbsp baking powder

butter and breadcrumbs or flour for the Bundt cake tin.

icing sugar for the top


Heat up the oven to 175 degrees Celsius, butter the tin, sprinkle breadcrumbs or flour for anti-stick.

Let the butter melt in a pot over low heat.

Beat the eggs with the sugar, pinch of salt and vanilla sugar.

Add the juice and zest of the lemon and add the melted butter gently.

Mix the flour, cornflour, and baking powder and add it to the mix.

Fill the mix into the tin and bake for 60mins.

Once cooled, sprinkle sieved icing sugar over the top.


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