Bundt cakes

Makes: 6
Preparation time: 20 minutes
Cooking time: 20 minutes

IBundt cakesngredients

125g (4½oz) butter, softened

175g (6oz) golden caster sugar

2 large eggs, beaten

1 tsp vanilla extract

175g (6oz) plain flour

1 tsp baking powder

150g (5fl oz) soured cream

Zest of 1 lemon

For the glaze:

75g (3oz) caster sugar

100ml (3½fl oz) Limoncello liqueur

To serve:

150g (5oz) fresh raspberries

100g (4oz) mascarpone cheese

150ml (5fl oz) double cream


1 Preheat the oven to 180°C/R4 and generously butter and flour 6 x 200ml individual bundt tins. Place the butter in a mixing bowl, add the sugar and beat with an electric mixer until pale and fluffy. Gradually beat in the eggs and add the vanilla extract.

2 Sift together the flour and baking powder and add half to the creamed mixture and beat in. Add half the soured cream and the remaining flour, beat well and then beat in the lemon zest and remaining soured cream.

3 Carefully spoon mixture into the prepared tins. Place on a baking sheet and bake for 15-20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes before turning out on to a wire rack.

4 To make the glaze, warm the sugar and Limoncello together in a small pan and bubble for a couple of minutes until a little syrupy. Place the mascarpone cheese in a medium bowl, add the cream and beat in.

5 To serve, pour the syrup over the warm cakes, top with a good spoonful of the cream and scatter over the raspberries.

Get ahead…

These cakes freeze really well. Simply pop on a rack in the freezer and when frozen place in freezer bags until needed. Defrost at room temperature and then warm in the oven before serving.


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