Bundt cake – Feasting Is Fun

Caramel Crunch Topped Chocolate Bundt Cake

Cake, is not something that we need to have in our lives. Yet how much poorer would life be without the occasional slice? Almost all celebrations have a cake at their centre; Weddings, birthdays, anniversaries and more. Sunday is a celebration of a day of rest for most people. Although many still have to work and where would we be without our NHS, emergency services, care givers, transport providers etc? Baking is a form of relaxation for me. So on a Sunday, if I’m able, I like to bake. Here I share my Caramel Crunch Topped Chocolate Bundt Cake.

Recently I read a comment from a fellow Food Blogger, stating that their chocolate cakes always seemed dry. While I’ve never had that problem, in this cake there is absolute zero chance of it becoming dry. Since adding buttermilk to the cake batter ensures a beautifully moist cake, that keeps it’s moistness over the following days. Contrasting well with the crunchy caramel topping and silky icing.

Having made this chocolate fudge icing a number of times, it really is a marvel on one’s tastebuds. Essentially a chocolate ganache into which Rolos are melted, it pours easily, coating an entire cake in a few minutes. While more icing than is needed is made to cover this cake, the remaining dripped chocolate icing can be scooped into a container for later use, ensuring minimal waste.

The Beauty Of Bundt Cakes

As with all Bundt cakes, they are a novice cake decorator’s dream. Since each Bundt pan is intricately designed. The result is a stunning cake when baked and turned out. While the best Bundt pans made by Nordicware, may not be cheap, in terms of value for money they deliver every single time. The majority of my Bundt pans have been bought for me as Christmas or birthday presents.

Recipe: Caramel Crunch Topped Chocolate Bundt Cake serves 10-12

For the cake:

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

5 Large Free Range Eggs

2 tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Buttermilk

225g/8oz Plain White Flour

2 tsp Baking Powder

75g/3oz Good Quality Cocoa Powder – I use Callebaut

For the icing:

300ml/10.5fl oz Double Cream (heavy cream)

300g/10.5oz Good Quality Milk Chocolate (semi-sweet chocolate)

1/4 tsp Sea Salt (halve if using free flowing salt)

2 Packets of Rolos

1 tub Salted Caramel Crunch by Dr Oetker (alternatively use crumbled honeycomb such as a Crunchie bar with a sparse pinch of sea salt added to tame the sweetness) – Note – while sold as salted caramel crunch I was unable to taste any salt.

Method: Preheat the oven to 160C/140C fan, 325F, gas mark 3

A 10 Cup Bundt Pan is needed for this cake. The Elegant Party Bundt Pan has been used here. Also it is strongly recommended that Wilton cake release spray be used to ensure the baked cake releases easily from the pan.

Making And Baking The Chocolate Bundt Cake

First of all prepare the Bundt pan. Spray or brush cake release on to the inside of the pan. Use a pastry brush to ensure every part of the pan’s inside is completely covered. Set to one side.
In a large jug weigh the buttermilk and then add the eggs and vanilla extract. Whisk lightly with a fork to combine – liquid ingredients.
Next in a separate large bowl add the butter, sugar and salt. Whisk the ingredients together until pale and creamy.
Tip the liquid ingredients into the creamed butter bowl.
Sieve the flour, baking powder and cocoa powder into the same bowl.
Mix all of the ingredients together using a spoon until they are just combined. Since over mixing can lead to a tough cake crumb once baked.

Spoon the chocolate cake batter into the prepared bundt pan, pressing the batter into the pan. Ensure the Pan is evenly filled. Smooth the top. Note – the Bundt pan should not be more than two thirds full.
Place the cake into the centre of a preheated oven and bake for 1 hour and 15 minutes.
The cake is fully baked when it is firm to touch and shrinking away from the sides and centre. Also an inserted skewer will come out clean.
As soon as the cake is baked remove from the oven and allow to cool in the pan for 10 minutes.
After the cooling time has elapsed turn the cake out on to a cooling rack.
Allow the cake to cool completely before icing.

Preparing The Best Chocolate Fudge Icing And Decorating The Cake

To make the chocolate fudge icing: First of all place a heatproof bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
Add the cream, chocolate and salt. Stir until the chocolate is melted and combined with the cream.
Next add the Rolos and stir continuously until melted into the chocolate.

Place the cooled cake on to a rack over a clean baking tray.
While the chocolate icing is still warm spoon evenly over the cake. Start at the top, work in a circular motion around the cake until it is completely covered.
As soon as the icing has stopped dripping move the cake to a plate or board.
Sprinkle caramel crunch pieces on to the top of the cake before the icing sets.

Leave the icing to set for 30 minutes prior to serving.
Note – spoon the chocolate fudge icing, that dropped through to the baking tray, into a bowl, cover and keep in the fridge for up to one week. Warm and use poured over ice cream, or spread cold on to cupcakes.

Caramel Crunch Topped Chocolate Bundt Cake

Decadent, moist, rich chocolate cake, slathered in a shiny glaze and topped with complimenting caramel crunch.

Serve sliced and accompanied with a refreshing cup of tea and good company.

Make the cake a day ahead and store in an airtight container. Once iced store any leftover cake in an airtight container for up to 4 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Caramel Crunch Topped Chocolate Bundt Cake then you may also like these:

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

It is said that we eat with our eyes, before anything has even touched our lips. If so, this glossy cake topped with golden nuggets definitely has my mouth drooling. Even more so, it grabbed my family’s attention straight away. Also it disappeared rather too quickly. Resulting in me setting a ban on the last slice, so that I could test it’s longevity!

Whatever you are making, baking and creating in your kitchens have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Pomegranate Lemon Drizzle Bundt Cake

Hello and welcome to a New Year, where I look forward to sharing a whole host of new recipes and product reviews, here on Feasting is Fun. So, as we ease into 2018 I have created a simple, yet stunning and delicious bake, my Pomegranate Lemon Drizzle Bundt Cake. Especially created to make the most of seasonal pomegranates which are readily available in most larger shops at this time of year. Also added is a healthy dose of lemon, helping our bodies fight off any nasty bugs. We are almost making a health food here!

Since this cake has such a light texture the additional crunch from the pomegranate seeds provides added texture and flavour. While they bake inside the cake their juices release, complimenting the lemon zest. Also, the garnet seeds, used for decoration, provide an unexpected fresh burst of juice. Meanwhile the lemon drizzle lends an intense, lemon tang on the tongue.

The beauty of Bundt pans

Each bundt pan is different. Yet some share similar moulding, creating a range of pans. Lemon Lime Gin Heart Bundt Cake uses the elegant heart pan which has the same deep grooves as the elegant party Bundt used here. Deep, regular grooves define the entire shape of the baked cake. Indeed a light dusting of icing sugar would enhance, in a much simpler way, the outline of this bundt cake. Especially useful, should the drizzle icing be a step too far!

Recipe: Pomegranate Lemon Drizzle Bundt Cake serves 10-12

For The Cake:

225g/8oz Unsalted Butter – softened to room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

3tbsp Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Plain White Flour

2tsp Baking Powder

2 Whole Lemons – finely zested

125g/4.5oz Pomegranate Seeds – *I bought 2 packs 125g each from Waitrose

Glaze and decoration:

200g/7oz Icing Sugar – sifted

Juice of 1 Lemon

Pomegranate Seeds please see * above

Helpful Tips

You will need a 10 cup Bundt Pan (tin) for this recipe. Most importantly, when using a smaller tin, ensure that it is not filled more than two thirds full. Also, for guaranteed release of the cake once baked I highly recommend using Wilton cake release. Spray or brush on to the inside of the bundt pan, most importantly take care to cover every part of the pan.

Making the Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 325F

First of all prepare the Bundt pan as detailed above.
Place the butter, sugar and salt into a large bowl. Whisk together until pale and creamy.
Next add all 4 eggs, sour cream and vanilla extract. Sift the flour and baking powder on top of the wet ingredients. Finally add the finely grated zest of two lemons and 125g of pomegranate seeds.
Carefully fold the ingredients together until fully combined.
Spoon the cake batter into the prepared Bundt pan. Smooth the top for an even finish.

Place the cake into the centre of a preheated oven and bake for 1 hour 15 minutes – 1 hour 30 minutes.
The cake is baked when it is golden in colour, shrinking away from the sides of the tin and an inserted skewer comes out clean.
As soon as the cake is baked remove the oven and allow to cool in the tin for 10 minutes.
After the initial cooling time has passed turn out the cake on to a cooling rack.
Leave to cool completely before decorating.

While the cake is finishing cooling prepare the lemon drizzle.
Into a bowl containing the sifted icing sugar add the juice of one lemon. Stir until thoroughly combined and free from any lumps.
As soon as the cake is cool it can be decorated.

Decorating the Bundt Cake

Place the cake on to a plate or board.
To decorate, use a teaspoon to pour approximately 1/2 a tsp of lemon drizzle on to each groove of the cake. Start at the top of the cake and work around until each groove has icing reaching the base both on the inside and outside.
Top each indent on the cake with a pomegranate seed, adding an additional two seeds, or more, to each groove.

Serve the cake sliced with a complimentary drink (lemon tea goes well, as does chilled limoncello) and a smile.

Store the cake covered securely in cling film, or alternatively in an airtight container and eat within 5 days. During warmer weather it is advisible to refrigerate this cake.

If you have enjoyed this recipe for Pomegranate Lemon Drizzle Bundt Cake you may also like these:

Chocolate Cherry Chiffon Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

Bundt Cakes are a real favourite of mine. Although the pans may be on the pricey side, look on eBay for special offers, they produce outstandingly beautiful cakes with very little effort required from the baker. While further decoration isn’t actually needed for a Bundt cake, it can be fun to play around with icing and additional decorations, as seen in the examples above. Finally, when baking a Bundt cake, a show stopping cake is guaranteed every, single, time.

So, whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or replicated without the written permission of the own. Please see my Disclosure Policy for full details.

Maple Syrup Iced Coffee Bundt Cake

Baking for someone I love has to be one of my favourite things to do. Especially when the recipient is my wonderful Father-in-law. Even more so when it is to celebrate his birthday. While I usually make him a Coffee and Walnut Cake, however, this year I’ve kept all of his favourite flavours and baked them into this beautiful Maple Syrup Iced Coffee Bundt Cake.

Using the Heritage Bundt tin from Nordic Ware, this cake is literally a twist on a classic, popular cake. While the distinct mould of the tin creates an incredible, swirl shaped coffee cake, which is defined with the maple syrup icing. Resulting in a stunningly outstanding cake.

FF Maple Syrup Iced Coffee Bundt Cake — **Maple Syrup Iced Coffee Bundt Cake** mesmerising.

An incredibly moist and delicious cake, that includes walnuts, it is also lump free. Chopping the walnuts very finely ensures their nutty flavour mixes well with the coffee and spices. While the maple syrup icing adds another layer of flavour. Resulting in a light, not heavy sponge, that tastes fantastic.

My Father-in-law is a very special and incredibly talented man. Much loved and respected, I consider myself to be very blessed to be part of his family. He is a wonderful Dad and Grandad, with a gentle sense of humour. And our children love to hear stories of his past adventures which span many centuries. Especially those of his time as a Pirate!!

No candles are needed to light up this dazzlingly, delicious cake.

Recipe: Maple Syrup Iced Coffee Bundt Cake serves 10-12

250g/9oz Unsalted Butter – softened to room temperature

250g/9oz Soft Light Brown Sugar

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

2tsp Camp Coffee or 1.5tsp Instant Coffee – dissolved in 1tsp water

5 Large Free Range Eggs

100g/4oz Plain Natural Yoghurt

75g/3oz Walnut Halves or pieces – chopped or processed until they are very fine. Similar in texture to ground almonds

1/4tsp Freshly Grated Nutmeg

1/4tsp Cinnamon

200g/7oz Plain White Flour

3tsp Baking Powder

150g/5oz Icing Sugar

3tbsp Maple Syrup – I like Pure Maple

White, silver or golden sprinkles

Making And Baking The Bundt Cake

Preheat the oven to 160C/140C fan, gas mark 3, 310F.

Note: I always use Wilton cake release to guarantee a clean, sharp edged finish. Apply using a soft pastry brush, taking care to ensure every part of the Bundt tin is evenly covered. Alternately brush on melted butter in the same manner, followed by a light coating of flour.

First of all, prepare the Bundt tin as per the instructions above.
Whisk the softened butter, sugar and salt together in a large bowl for at least 5 minutes. The mixture should be light and creamy.
Add the vanilla extract and the eggs to the bowl. Continue whisking until all of the ingredients are well mixed.
Now add the yoghurt, but do not stir.
Next add the finely chopped walnuts, then sift in the flour, baking powder and spices.
Use a metal spoon to fold all of the ingredients together until they are fully combined.
Spoon the cake batter into the prepared Bundt tin, pressing down to ensure the tin does not have any air gaps. Smooth the top of the batter.
Place the Bundt tin into the centre of the preheated oven and bake for 50-60 minutes.
To test if the cake is fully baked, insert a wooden skewer. The cake is baked when the skewer comes out clean. Also the cake should spring back from a light touch and have shrunk away from the sides of the Bundt tin.
As soon as the cake is baked remove the from the oven. Leave the cake to cool in the tin for 5-10 minutes.
Finally, turn the Bundt cake out on to a cooling rack and allow to cool completely before icing.

Adding The Decoration

First, sift the icing sugar into a bowl.
Add the maple syrup and stir well. And then add up to one tablespoon of cold, tap water. Stir well so that the icing is a smooth, fairly thick consistency.
Fill a small, disposable piping bag with the maple syrup icing.
To ice the cake, first place the cooling rack over a large baking tray. This will allow any excess icing to drip through.
Snip the very end of the piping bag off, leaving a 3-4mm hole.
With the cake in front of you, follow the line of one swirl and pipe the icing along it. Double back on yourself, piping over the original line to ensure an even finish.
Continue in the same manner until all of the swirls have been iced.
Finish the decoration by adding sprinkles on top of the icing. Start at the bottom and finish approximately two thirds of the way up the cake. Most importantly, make sure the sprinkles all finish at the same point.

To serve, place the cake on to a plate or cake stand. Since I do not have a cake lifter, two palette knives, positioned either side of the cake, make easy work of moving the cake.

No waiting needed! Since the icing sets pretty quickly, simply slice and serve, with a smile. Especially if baking for a celebration. It has been said, a celebration without a cake is simply a meeting.

FF Cake baked in Heritage Bundt Pan — Maple Syrup Iced Coffee Bundt Cake

If you have enjoyed the recipe for this Maple Syrup Iced Coffee Bundt Cake then you may also like these:

Mascarpone Topped Carrot Cake

Fluted Chocolate Lemon Marble Cake

Boozy Lemon Drizzle Bundt Cake

Although shop bought cakes may be convenient, nothing compares to the taste of a home baked one. And supermarkets definitely do not bake love into a cake unlike cakes baked at home. Most importantly, when made with love and given with a smile, homemade cakes are unique gift.

So, whatever you are making, baking and creating in your kitchens, have fun preparing a feast. Finally, remember that food tastes better when it is shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Red Velvet Mini Tiered Heart Cakes

Some days you have to bake love into your day. Whether that means actually getting in the kitchen and physically baking, or metaphorically adjusting yourself – literally putting on love. Today, as the results of the 2016 United States of American presidential election were revealed, I had to do both. First of all, I had to pray, give all my fears to God and accept His peace, then I made myself bake. More specifically, bake these Red Velvet Mini Tiered Heart Cakes.

Oh these cakes are so good. Since making these cupcakes , I’ve wanted to try another red velvet recipe. Having recently bought the tiered heart mini Bundt pan from Sugar and Crumbs and considering the shock I, along with many others were in this morning, it seemed the perfect tin to use. A visual reminder that pure love always overcomes fear, no matter how frightened we may become.

**Red Velvet Mini Tiered Heart Cakes** 3 tiers of love in a cake.

Perfectly detailed, these tiered heart cakes taste ridiculously good. If you are in a bad mood these cakes will cheer you up. Their deep chocolate flavour, in a rich, fudgey cake, pairs beautifully with fresh berries. Truthfully the red, white and blue theme was planned. Representing the colours of the American flag and what their constitution stands for. While praying, baking and then photographing these cakes, I could feel the worry and fear lift from me.

The relief of being able to hand over my worries and fears to our Awesome Heavenly Father is immeasurable. To know that He abides by His written word, which states in 1 John 4:18 “There is no fear in love; but perfect love casts out all fear…”

Recipe: Red Velvet Mini Tiered Heart Cakes makes 12

Note: To grease the individual cake moulds I recommend Wilton cake release.

150g/5oz Unsalted Butter softened to room temperature

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

2 Large Free Range Eggs

150g/5oz Sour Cream

1tsp Vanilla Extract – I use Nielsen-Massey

150g/5oz Plain White Flour

50g/2oz Cocoa Powder

2tsp Baking Powder

1/4tsp Red Food Colouring Gel – I use Wilton

Method: Preheat the oven to 160C/140C fan, gas mark 3.

First of all, it is important to prepare the Bundt pan correctly. Spray or pour cake release into each mould. Use a pastry brush to ensure every part of the cake mould is covered. Because this mould is very detailed, it needs care taking over this stage.
Next, into a large bowl add the sugar, butter and salt. Whisk/beat these ingredients together until they are pale and creamy. This is known as the ‘creaming’ method.
Next add the eggs, sour cream, vanilla extract and food colouring. Sift in the flour, cocoa and baking powder.
Using a spoon or electric whisk, mix all of the ingredients together until they are thoroughly combined. This is know as the ‘all in one’ method.
To fill the individual cake moulds, carefully spoon the red velvet cake batter into the mould so that it is three quarters full. Continue until all six moulds are equally filled.
Now place the Bundt pan in the centre of the oven and bake for 15-20 minutes.
The cakes are baked when they spring back from a light touch, alternatively insert a wooden cocktail stick (so that it doesn’t damage the pan) and if it come out clean the cakes are done.
Once baked, remove the cake pan from the oven.

Allow the cakes to cool for 5 minutes in the tin before turning them out on to a cooling rack.

While allowing to cool you could make some Boozy Berry Sauce, to serve with these cakes. Alternatively some fresh berries and whipped cream, turn these pretty cakes into a stunning dessert. Also a light dusting with icing sugar shows up these cakes incredible detail.

A truly tasty recipe that is versatile!

If you have enjoyed these Red Velvet Mini Tiered Heart Cakes you may also like these:

Mini Lemon Drizzle Bundt Cakes

Maple Syrup Frosted Apple Cupcakes

Mini Chocolate Fudge Bundt Cakes

Finally, change can be unsettling for everyone. Interestingly, in the bible, the words “do not fear” and “fear not” feature very frequently. Jesus did not come to promise us a life that was all plain sailing. Clearly not! Since He knew there would be circumstances and situations that would cause us to worry. The key is to hand that anxiety to Him in prayer and in turn accept His Peace, which surpasses our understanding.

Ultimately, not worrying, is, in my experience an active ongoing experience. Rather like forgiveness, sometimes we have to keep forgiving, likewise we also need to continue to hand all things to God in prayer. Giving thanks for all He has brought us through and trusting Him to see us through again.

If you would like to know more about my Christian faith please see Important Stuff.

Sammie xx

Chocolate Sunflower Cake

Last week the Chelsea Flower Show was held by the Royal Horticultural Society. Hard working gardeners, growers and designers showcased their talents, for a few days, in the grounds of the Royal Hospital in Chelsea. So inspired by this theme, I decided to try and bake a flower cake. I hope you enjoy looking at and eating my Chocolate Sunflower Cake.

Baked in the Blossom Bundt Tin made by Nordicware this rich, moist chocolate cake is coated in the centre with milk chocolate, yellow coloured white chocolate was used to define the petals. A dusting of gold glitter highlighted the petals and dark chocolate granite by Callebaut was used for the centre of the bloom.

Whilse Sunflower’s are a little early to be shown at Chelsea, this Chocolate Sunflower Cake is perfect to eat anytime of the year. Today it is really brightening my day, it is very wet and windy outside. Not how I hoped the weather would be at the end of May!

I knew I wanted to bake this cake in my Blossom Bundt tin, but I was honestly stumped for ideas on how to decorate it. Making a chocolate cake would, hopefully ensure everyone enjoyed the flavour, I just needed to come up with a design!

My very good friend Vicky, suggested, after seeing a photo of the cooked cake, that it looked like a sunflower. That was all the inspiration I needed. I formulated a rough plan in my head and went with it. Also, I think the finished cake is more a Van Gogh sunflower, than an absolute replica. Finally, I’m so pleased that it turned out so well, especially as cake decorating is not one of my strongest gifts!

Recipe: Chocolate Sunflower Cake serves 10

You will need the Blossom, or similar type Bundt tin to make this cake as I have.

Cake Release Spray – I use Wilton

275g/10oz Unsalted Butter

275g/10oz Caster Sugar

1/4tsp Sea Salt Flakes- I use Maldon

5 Large Free Range Eggs

2tsp Vanilla Extract I use Nielsen-Massey

75g/3oz Cocoa powder

200g/7oz Plain White Flour

2.5tsp Baking Powder

100ml/4fl oz Double Cream

To Decorate:

100g/4oz Good Quality Milk Chocolate

200g/7oz Good Quality White Chocolate

100g/4oz Dark Chocolate Curls or mini dark chocolate chips

Optional – Yellow Gel Food Colouring and Gold Edible Glitter

Making The Cake Batter

Preheat the oven to 160C/140C fan, gas mark 3, 325F.

First of all, in a large bowl add the butter, sugar and salt.
Whisk/beat until pale and creamy.
Add the vanilla extract and beat in until combined.
Sift the cocoa, flour and baking powder into a separate bowl – dry mixture.
Measure the cream into a jug and then add the 5 whole eggs ( I crack them into a small bowl first) – wet mixture.
Add 1/3 of the dry mixture and 1/3 of the wet mixture whilst beating/mixing slowly.
Repeat the last step.
Add the last of the wet mix and then the last of the dry mix. Fold all the ingredients together until just combined.
Spray the Bundt tin with cake release spray (if using the liquid use a pastry brush to ensure every part of the inside of the tin is completely covered).
Spoon the chocolate cake mixture into the Bundt tin, pushing the mixture into every part of the tin. The Bundt tin should be 2/3 full. If using a different Bundt tin ensure it is filled no more than 3/4 full.

Baking The Chocolate Bundt Cake

Place the cake in the middle of the oven and bake for 1 hour.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool for 10 minutes in the tin.

After 10 minutes cooling in the tin turn the Chocolate Sunflower Cake out onto a cooling rack.

Allow to fully cool before decorating the cake.

Decorating the Chocolate Sunflower Cake:

Preparing the chocolate

Separately chop/break up the white and milk chocolate and place in separate heatproof, microwaveable bowls.
Zap the milk chocolate first for 20 seconds at a time, stirring in between heating sessions. When the chocolate is nearly melted remove from the microwave and stir until completely melted.
Repeat the last step for the white chocolate.
Place the cooling rack across a clean baking tray.
Have 2 clean teaspoons to hand for each of the melted chocolates, the dark chocolate curls and glitter. It’s also handy to have some kitchen towel to hand as working with chocolate can get very messy!!
Dip a cocktail stick into the yellow food colouring gel and add to the white chocolate, mix thoroughly until the desired colour has been reached.

Creating The Chocolate Centre Of The Sunflower

Start by spooning the milk chocolate all around the centre of the cake, so that it completely covers the inside of the Bundt hole.

Cover the milk chocolate as fully as possible with dark chocolate curls or chips. The centre of a sunflower is the darkest part.
Tap the cooling rack to remove any stray dark chocolate pieces.

Adding The Yellow Chocolate Petals

Next come the petals! The blossom Bundt is not symmetrical, so pick the first petal, next to the milk chocolate to start.
Using a small teaspoon, spoon melted white chocolate on to the petal. Filling out the shape of the petal and encouraging the chocolate to drip, just at the tip of the petal. This detail may get lost as you work your way around the cake, however, I found the top petals the easiest to fill, so it’s great practise for creating the eventual outline of the flower petals.
Once you have completed the top petals, start filling in the next level down. Most importantly, keep standing back and looking over the cake to ensure an even look.
Continue adding length to the petals, evenly around the cake, until all the chocolate is used. The whole cake will not be covered in chocolate and that is how it should be. It makes the petals and the centre really stand out.

Adding The Finishing Touches

If using the glitter, start by adding it just to the tips of each defined petal. Then you can follow the central line on the petal with a light dusting of glitter.
Finally give the centre of the cake a really good dust of glitter. The glitter also represents pollen, in fact I wish I had a fondant bee to add to this cake, I think it would look amazing. If you are good with fondant, perhaps try making one to add to your Chocolate Sunfower Cake?
Once decorated move the cake to a cake stand or board so that it doesn’t stick to the cooling rack.

My Cake Decorating Journey

For me, the beauty of this cake is in it’s organic, natural design.

When first completed I wasn’t very happy with the finished outcome. Since looked too messy in my eyes. Rather like a great piece of music that grows on you the more you listen to it, this Chocolate Sunflower Cake has really grown on me. Technically it is the most difficult cake I have ever decorated and two days on, whilst looking at these photographs, I cannot believe that I created this cake.

I am not looking for praise. No one is a harsher critic of my work than me. Honestly I’m not sure I could say I had fun decorating this cake. Also, I was too deep in concentration (not easy when you are in a lot of pain) and determined to create a cake that vaguely resembled a flower. Finally, I see now that I accomplished what I set out to achieve and that gives me a great sense of joy. Also if I can do it, so can you!

Taste wise this cake is utterly delicious. The cream lends a moistness to the rich dark chocolate flavour and the chocolate decoration adds just a hint of sweetness.

If you have enjoyed this Chocolate Sunflower Cake here are some others you may like too:

Lemon Blueberry Bundt Cake

Swirl Lime Drizzle Cake

Strawberry Sweetheart Cake

The Chocolate Sunflower Cake was truly a challenge to decorate. In challenging ourselves, we will make mistakes. The way to improve is to not let those mistakes stop us from trying again and again until we have achieved our goal.

Do you like to be challenged, or do you prefer to stay in your comfort zone?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Mini Lemon Drizzle Bundt Cakes

I love Spring and all the promise that it holds. Finally the sun is shining for longer than it is dark. Each tree and shrub holds on tightly to their buds, until bursting open to reveal blossom and lime green leaves. Daffodils still abound, their bright sunny faces shining, even when the sun is hidden by clouds. Yellow, for me is a warm happy colour and maybe that’s why I love these Mini Lemon Drizzle Bundt Cakes so much?

Does this photograph make you feel happy? It certainly does me!

Lemon Drizzle is such a popular cake recipe and for good reason. The lemon in cakes wakes up our tastebuds in a sweet/sour heavenly combination. Whether in a large cake thickly drizzled with lemon icing or a thinner icing that soaks into the warm cake, as here in my Lemon Drizzle Cake. There are many different methods and recipes for this delightful fruit and cake combination.

For me though, these Mini Lemon Drizzle Bundt Cakes completely steal the show in terms of cuteness!

The correct name for these individual portions of lemony loveliness is Bundtlettes. Slightly larger than a cupcake, with a central hole that is a common element of most Bundt cakes, these individual Bundts are adorable. They are certain to create avid conversation amongst whom ever they are served.

FF Mini Lemon Drizzle Bundt Cakes — Mini Lemon Drizzle Bundt Cakes

Remember you only see shadows on a sunny day!

Beauty Is In The Eye Of The Photographer

Recently I joined a Food Photography Group on one of the social media platforms – and no I’m not going to say which one! Anyway, photographing my creations is a hugely enjoyable part of food blogging for me. Recently I tweeted that the most ‘cropped out’ feature of my photos were my feet! So in a bid to learn how to improve I joined this group.

Well, let’s just say, I don’t think we were of the same mindset!

I left after I’d posted my second photograph. It seems that whilst I was more than willing and still am, to learn by constructive criticism, there was a dogmatic sense of what was right or wrong. That’s fine, some people are very black and white, but I certainly did not join the group to be bullied!

The reason I mention it, is because, to me and others, the photograph above is perfect, precisely because it is imperfect – I’ll explain. Shadows are bad in food photography, neutral light against a soft background works best. Well maybe, yet it was a gloriously sunny day when I made these Mini Lemon Drizzle Bundt Cakes and through my eyes, that is reflected in the photograph. Beauty is in the eye of the beholder and I hold no resentful feelings against the group.

I have giggled over one photo of mine that has received numerous positive comments and shares!! I’m an inclusive person and bullying, whatever the form it takes, will never be allowed to have a place in my life.

Recipe: Makes 12 Mini Lemon Drizzle Bundt Cakes

Alternatively, halve the quantities if you only want 6.

You will need a Bundlette tin like this from Nordic Ware

Cake Release Spray – I use Wilton’s or alternatively use melted butter & flour to grease the tin (see note below)

225g/8oz Unsalted Butter – softened at room temperature

225g/8oz Caster Sugar

4 Large Free Range Eggs – I use Burford Brown eggs from Clarence Court

225g/8oz Plain Flour

2tsp Baking Powder

1/4tsp Salt

2 Lemons – scrubbed with a nail brush under hot water if waxed, then zested using a grater/lemon zester and squeezed.

200g/7oz Icing Sugar

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F.

Making And Baking The Mini Bundt Cakes

First of all, prepare the Bundlette tin by spraying with Cake Release. If you choose to use melted butter, brushed on and then coat in flour – NOTE there is a slight chance that the cakes may stick. I have had mixed results so recommend cake release.
In a large bowl add the caster sugar and butter.
Whisk/Beat until pale and creamy.
Sift the flour, baking powder and salt into a separate bowl – dry ingredients.
Add 1/3 of the dry ingredients and 2 eggs to the butter/sugar.
Mix together until just incorporated.
Repeat the last 2 steps.
Add the final 1/3 of dry ingredients and the zest of 2 lemons.
Mix until all of the ingredients are combined.
Spoon the lemon cake batter into each individual mould in the Bundlette tin.

Smooth the top (actually it will become the bottom!) of each mould with a teaspoon.
Place in the middle of the oven and bake for 15-20 minutes.
The cake is baked when it is golden brown and springs back from a light touch.
Once baked remove the cakes from the oven.
Allow to cool for 5 minutes in the tin before turning out onto a cooling rack.

Making the lemon drizzle:

Sift the icing sugar into a bowl.
Add the juice of 2 lemons and whisk until smooth.
Whilst the cakes are still hot, spoon the lemon drizzle over them (saving half for the other 6 Bundlettes).
The lemon drizzle will be absorbed into the hot cake and creates a fantastic crunch on cooling.

Rinse the Bundlette tin, dry, prepare, fill and bake the other 6 cakes – spooning the rest of the lemon drizzle over them whilst they are hot.
Leave the cakes to cool – if you can wait!

The texture of these Mini Lemon Drizzle Bundt Cakes is wonderful. Beautifully light sponge with the added crunch that comes from the soaked in lemon drizzle. If you like lemon cake I guarantee that you will love these cute Bundlettes!

With warmer weather promising, these Mini Lemon Drizzle Bundt Cakes are perfect for taking on picnics, afternoon tea in the garden, o just because they taste soo darn good!

As soon as the weather warms up I love to spend time in our garden, listening to the birds, watching busy bees going about their business, enjoying the warmth that the sun brings. Oh and trying not to notice all the ‘jobs’ that need doing. I’ve got a trick for that, I just lay down on our swing seat and close my eyes 😉.

Do you feel better in yourself when the sun shines and the warmer weather arrives? I know I do!

If you have enjoyed these fruity Mini Lemon Drizzle Bundt Cakes here are some more recipes you may like to try:

Chocolate Orange Citrus Bundt Cake

WB Chocolate Orange Citrus Bundt — **Chocolate Orange Citrus Bundt** easy to make and easier to eat!

Glazed Lemon Bundt Cake

Lemon Blueberry Bundt Cake

I love baking in the sunshine with the back door open and in the midst of winter with the heating on. Today most certainly is on the chilly side, yet these Mini Lemon Drizzle Bundt Cakes have brought some sunshine indoors!

Thank you so much for taking the time to comment, please keep them coming? It is one of the best things about writing Feasting is Fun, interacting with you, my amazing readers. Also I’m on Twitter and Instagram, so put up a photo of your make or bake and tag me in. I love to see what you’re up to in your kitchens and I’ll be sure to give you a shoutout or retweet.

So, whatever er you are doing this weekend, I hope you have lots of fun and enjoy feasting on delicious home cooked food!

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Lemon Blueberry Bundt Cake

Today is Monday and while the sun is shining, a cold wind is whipping through the air. And it is making me feel very cold! So I am making this Lemon Blueberry Bundt Cake to cheer us all up on chilly days.

I absolutely adore the combination of lemon and blueberries together, in fact my Lemon Blueberry Cupcakes are one of my favourite recipes.

Jam Packed With Fresh Fruit

Because this Bundt cake has blueberries whisked into the cake batter, the finished cake is deliciously moist. Also I saved a few whole blueberries and added them to the batter. Resulting in little pods of blueberry jam throughout the baked cake.

FF Overhead shot of the cake. — Lemon Blueberry Bundt Cake

What I hadn’t bargained for was, the extra moistness the broken blueberries would add to this cake. And plenty of fresh lemon zest added means this Lemon Blueberry Bundt Cake delivers moist, flavourful, cake perfection, in every bite!

Since baking the beautiful Flower Vanilla Bundt Cake for little baby Florrie and her mum, I wanted to make another cake with a sunny, Spring theme. So I chose my Blossom Bundt by Nordic Ware and set about creating the recipe.

I always prefer to use lemon zest in a cake, as it imparts a wonderful, zingy, lemon flavour. And the lemon juice, from the zested lemons, has its own starring role. Added to icing sugar to form the glaze for this cake, it is the first taste to hit your tongue as you bite into this cake, jolting your tastebuds awake!

The Brilliance Of Bundt Pans

Bundt tins are a great investment, especially if you aren’t very confident with your cake decorating skills. These beautifully shaped tins do all the work for you. This Lemon Blueberry Bundt Cake would still have looked pretty and tasted delicious with a light dusting of icing sugar.

With a little care and proper preparation a Bundt tin will give you years of beautiful cakes, with no extra effort required by the baker. Although that doesn’t mean you can’t choose to decorate them. Since this is the first Bundt cake that I have fully glazed with a thicker icing and little sugar paste flowers. Alternatively my Glazed Lemon Bundt Cake is fully glazed, with a thinner, lighter icing and is also completely delicious.

While I knew I would need a thicker icing to cover the dark blueberries near the surface of the cake. Yet I hadn’t envisaged the thickness of the icing, along with it’s pretty yellow colour, actually looked just like custard as I was spooning it onto the cake!!

We all had a giggle at the similarity – that’s what baking and experimenting with decorating is all about for me. Fun!

Let’s get on with making this cake!

Recipe: Makes one Lemon Blueberry Bundt Cake serves 10-12

250g/9oz Unsalted Butter at room temperature

250g/9oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

2 Lemons – Zested and Juiced

300g/11oz Fresh Blueberries

250g/9oz Plain White Flour

2.5tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

Cake release spray – I use Wilton’s or extra butter & flour for preparing your Bundt tin

450g/1lb Icing sugar

Optional – Yellow Gel Food Colouring I use Wilton food colouring gel

Apperiels, white pre made sugar flowers – these are readily available in supermarkets and online.

Method: Preheat the oven to 170C/150C fan, 325F, gas mark 3

Making The Blueberry Lemon Cake Batter

First of all, into a large bowl add the sugar, butter and vanilla extract.
Whisk or beat until pale and fluffy – approx 5 minutes
Into a separate bowl sift the flour, baking powder and salt together (dry ingredients).
Add one third of the dry ingredients and two eggs to the creamed butter and sugar, whilst whisking/beating on a slow speed.
Repeat the last step.
Add two thirds of the blueberries to the batter, the zest of two lemons, one egg and the final third of the dry ingredients. Whisk/beat on a slow speed until just combined.

Lemon Blueberry Bundt Cake NW — The cake batter should be smooth with broken up blueberries throughout.

Prepare the Bundt tin by spraying well with Cake Release, or brush with melted butter, ensuring you completely cover all the groves in the pan – then add 2tbsp of plain white flour and rotate the tin ensuring the entire inside has a flour coating. Tip any excess flour out of the tin and dispose.

Spoon the cake batter into the Bundt tin, pressing down as you do so to ensure the batter fills all the little dips and grooves.
Only fill the Bundt tin 3/4 full. Any excess batter can be baked as cupcakes once the main cake is cooked.

Baking The Bundt Cake

Place the Bundt tin into the middle of the preheated oven.
Bake for 1 hour, or until an inserted wooden skewer comes out clean.
As soon as the cake is baked remove from the oven.

See how beautiful this cake is?

A light dusting of icing sugar and this Lemon Blueberry Bundt Cake would be perfect to serve alongside a nice, hot cup of tea or coffee.

Decorating The Bundt Cake

Ensure the cake is completely cold before icing.
Sift the icing sugar into a large bowl.
Add the lemon juice and stir thoroughly to form a very thick paste – additional water can be added. The icing should hold a figure 8 for a few seconds.
Using a cocktail stick add a tiny amount of yellow gel icing, mix thoroughly, add more colouring until the desired colour is achieved. Mine really was the consistency and thickness of really good custard.
Place the Bundt cake on a rack over a tray – I used a roasting tin, as you will see.

Starting at the top of the cake, spoon over the thick icing evenly.
Allow gravity to work and let the icing slowly drip down the cake.
Fill in gaps with more icing until the whole cake is completely covered.
I did spoon some of the icing, from the tray underneath, back over the cake to fill in gaps – just beware of cake crumbs!
As soon as the cake is completely covered and has settled – the icing is no longer moving – carefully place the cake onto a board/cake stand.
Add any further decorations whilst the icing is still slightly wet.
Set the cake aside to dry.
Take lots of photographs and give yourself a big pat on the back for creating such a beautiful Lemon Blueberry Bundt Cake.

The Finshed Cake

This Lemon Blueberry Bundt Cake is certain to cheer up anybody’s day and they get a vitamin C boost as well!

While it may sound silly, looking at this cake really makes me smile. Also, in some ways it is a reflection of my personality, sunny whatever the weather.

If you like this Lemon Blueberry Bundt Cake you may also enjoy these:

Chocolate Fudge Bundt Cake

Pomegranate Lemon Drizzle Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Since I have discovered Bundt pans I have added more and more to my collection. When I bake with them I know that the cake will turn out beautiful. And if I’m not able to decorate the cake I am assured that it will look finished. As a result I am a firm Nordicware Bundt Pan fan!

So whatever you are making, baking and creating, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy

Chocolate Fudge Bundt Cake

Hi, if you love chocolate, then you’re going to go crazy over this Chocolate Fudge Bundt Cake. With melted chocolate in the fudge cake and melted chocolate drizzled over. Finally, topped off with a generous sprinkle of Callebaut’s Chocolate Crispearls.

Bundt Pans Bake Beautiful Cakes

I love Bundt tins. I really do. Because they take a great cake batter and without any help from the baker, turn it into a beautiful cake. So that has to be a very good thing, right?

The tin I used for this Chocolate Fudge Bundt Cake is called the Jubilee Bundt made by Nordic Ware.

So, I like to buy my Bundt tins in the sale, or where I see them on special offer. Since they can be a bit pricey, yet investing in one tin, like this Jubilee, will give you a lifetime of intricately patterned cakes.

Can you imagine rocking up to a party with this gorgeous cake?

Yep, huge brownie points and that’s before anyone has tasted the cake!

Although I will warn you – Bundt tins are addictive. A year ago I had one, now I have ten!

If you, or someone you know loves chocolate cake, then this is the cake to bake.

And because I appreciate not everyone owns this gorgeous tin, this Chocolate Fudge Bundt Cake can be baked in a 10″ springform pan!

Although technically it would no longer be a Bundt cake??

So you get to think a whole new name up for it too!

Confused?? Yep me too.

Just look at this beauty – definitely made for sharing.

Chocolate Crispearls

Now I love a sprinkle or two ~~million.~~

And I was thrilled to be sent these Callebaut Chocolate Crispearls as a gift. Since they are part of Callebeaut’s hot chocolate decoration range, which also includes, dark chocolate blossoms and dark chocolate granite. Delicious, different types of chocolate to top steaming mugs of hot chocolate with.

Chocolate Crispearls are exactly as their name suggests, chocolatey, crispy and three different flavours. White, milk and dark chocolate. Perfect for adorning a melted chocolate drizzled, fudgey, chocolate cake.

Finally, all I can say is, this cake was so good, half had been eaten before dinner.

Thats like breaking all the rules (kidding) in our house. Because life is too short to not have dessert before dinner on occasion! And yes, we like to push the boundaries in our house 😉.

Recipe: Makes 1 Chocolate Fudge Bundt Cake

Cake release spray – I use Wilton (available from Amazon, Lakeland, Hobbycraft)

350g/12oz Unsalted Butter – at room temperature

350g/12oz Dark Brown Muscavado Sugar

1tsp Vanilla Extract I use Nielsen-Massey

275g/10oz Plain White Flour

3tsp Baking Powder

1/4tsp Salt

5 Large Eggs – I always use free range

100ml/4fl oz Sour Cream – left out of the fridge for an hour

175g/6oz Plain Chocolate – approx 70% Cocoa – I use Callebaut

175g Milk Chocolate – I used a good quality 49% Cocoa chocolate, ordinary milk chocolate is fine

Sprinkles to top the cake with

Method: Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

Making The Chocolate Fudge Cake Batter

Break or chop the plain chocolate and place into a heatproof, microwaveable bowl. Heat for 30 seconds at a time, stirring the chocolate well. When the chocolate is almost melted, remove the bowl and keep stirring until you have smooth, molten chocolate. Set aside.
Into a large bowl add the butter and sugar. Whisk until fully combined, this will take a good 5 minutes.
Crack the eggs into a jug. Add the sour cream and vanilla extract and mix.
Sift in one third of the flour, baking powder and salt. Whisk or beat slowly.
While continuing to whisk, add half of the liquid contents from the jug.
Repeat the last two steps again.
Add the last of the sifted ingredients and gently mix until just combined.
Remove the beater or whisk.
Pour in the cooled, melted chocolate and immediately stir into the cake batter with a metal spoon. Continue until the batter is a uniform colour.
Spray the Bundt tin thoroughly with cake release.
Fill the Bundt tin 3/4 full with cake batter. Use a metal spoon to gently press the cake batter into the tin. DO NOT bang the Bundt tin on the work surface, as this could damage the tin.
NOTE: There may be a small amount of cake batter left – this can be used for a few cupcakes or bundtlettes.

Baking The Bundt Cake

Place the tin into the centre of the preheated oven. Bake for 50-55minutes.
The cake is baked when it springs back from a light tough and an inserted skewer (I use wooden ones) comes out clean.
As soon as the cake is baked remove it from the oven.
Leave the cake to cool in its tin for 10 minutes.

Invert the Bundt tin onto a cooling rack. The cake should turn out immediately. If not leave to cool and the cake will release from the tin.

Decorating The Cake

Melt the milk chocolate as before (for the plain chocolate). Drizzle over the top of the cake using a spoon.

Take whatever sprinkles you are using and sprinkle away. I kept the Chocolate Crispearls on the top of the cake.

A stunningly beautiful cake, that also happens to deliver superbly on taste.

Who will you make this Chocolate Fudge Bundt Cake For?

Such a beautiful cake, it almost seems a shame to cut into it – almost!!!

If you have enjoyed this Chocolate Fudge Bundt Cake recipe here are some others you may also like:

Glazed Lemon Bundt Cake

Lemon loaf cake baked with intricate citrus slices on the top, with a lemon glaze and a sprinkle of glitter. — Glazed Lemon Bundt Cake

Marbled Chocolate Bundt Cake

Sparkling Snowflake Cake

Vanilla cake in the shape of a snowflake. — Sparkling Snowflake Cake

Finally, if you have any questions about ‘baking with Bundts’ please either leave a comment, or Tweet me @sammiefeasting. Although I am by no means an expert, I will always do my best to answer your questions.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Glazed Lemon Bundt Cake

I adore lemons. Their fragrance, flavour and vibrant, sunny colour. So, I have put them to delicious use and made this Glazed Lemon Bundt Cake for you.

Yet Glazed Lemon Bundt Cake is an entirely different recipe to my Lemon Drizzle Cake.

Yes it still has strips of lemon zest and juice in the batter, making sure you keep topped up on your Vitamin C. In contrast, this cake is more akin to a Madeira Cake, being slightly denser than a sponge. And this is most definitely a good thing.

Also, buttermilk is added in this recipe and it ensures a moist crumb, bursting with lemon flavour.

In Love With Lemons

So, please can we talk about the glaze for a minute?

Since it is literally TO-DIE-FOR, which I realise is slightly over dramatic, just wait till you taste it!

Because lemon juice when mixed with icing sugar becomes the most wonderful glaze. And that glaze is what we use to cover this cake.

Intensely lemony, not lip puckering though as it is forms the thinnest crust.

The lemon glaze is what first hits your tongue, waking your tastebuds up and alerting them to the buttery, lemon cake that follows. Finally, this cake is lemon through and through.

So, for all you lemon lovers out there, this is the cake you have been waiting for.

Please don’t worry if you don’t own a Bundt tin, this cake can be baked in an 8″ round tin, or a 2lb loaf tin.

The Beauty Of Bundt Tins

I would urge you to invest in a Bundt tin. Since they take any cake batter and turn it into the most beautiful baked cake without you having to do anything. That’s got to be a good thing, right?

All my Bundt tins are by Nordic Ware. There are various stockists in the UK so it’s worth shopping around, for both variety and price.

The Citrus Loaf Bundt Tin I used for this cake was bought in the sales from Lakeland for half the retail price. I know they have sold out online now, but it’s worth checking your local branch.

Also Amazon, eBay, TK Max and other retailers, frequently have Bundt tins at lower prices.

Have I convinced you?

Recipe: Makes 1 Glazed Lemon Bundt Cake – serves 8-10

Cake Release Spray – I use Wilton’s (or melted butter for greasing the tin)

175g/6oz Unsalted Butter – at room temperature

175g/6oz Caster Suger

200g/7oz Self Raising White Flour (if using Plain flour use 2tsp baking powder not 1/2tsp as stated below)

1/2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

3 Large Eggs – I use free range

1tsp Vanilla Extract

100ml/4fl oz Buttermilk – left out of the fridge for 1 hour prior to use

2 Lemons – washed

200g Icing Sugar – sift

Optional – white edible glitter

Making The Lemon Cake

Preheat the oven to 180C/160C fan oven, gas mark 4, 350F.

Note: If using melted butter to grease your tin, do so now, ensuring every part of the tin is covered in butter by using a pastry brush. Alternatively Spray your Bundt tin thoroughly with cake release (I do this over the sink).

First of all, into a large bowl whisk the butter and sugar together until pale and fluffy.
Into a jug add the 3 eggs, buttermilk and vanilla extract. Mix to combine.
Zest one of the lemons using a grater or lemon zester.
Cut the lemon in half.
Add 2tbsp of flour to the bowl, then add the egg/buttermilk mixture from the jug.
Whisk until thoroughly combined.

Note: The 2tbsp of flour should stop the mixture from curdling. If it does curdle please don’t worry, it will come back together in the next step.

Add the rest of the flour, salt, lemon zest and juice from half a lemon to the bowl.
Using a metal spoon gently mix all the ingredients together, until you have a smooth cake batter.
Spoon the cake batter into the Bundt tin, lightly pressing to ensure the batter is in every part of the tin.

Baking The Cake

Place the tin into the preheated oven and bake for 50-60 minutes.
The cake is baked when golden, slightly shrinking away from the sides and an inserted wooden skewer comes out clean.
As soon as the cake is baked remove from the oven.

After 10 minutes cooling invert the tin onto the cooling rack and leave for 5-10 minutes.
Gently lift the tin away from the cake.

Allow the cake to cool completely before glazing.

Making The Glaze And Decorating The Cake

Place a tray or a large piece of baking parchment under the cooling rack.
Sift the icing sugar into a bowl.
Juice the remaining lemon half and the other lemon. You need 60mls exactly of lemon juice. If you do not have quite enough top up with tap water.
Add the lemon juice to the icing sugar and mix thoroughly until you have a very smooth consistency.

Allow the glaze to drip down the sides and then spoon more glaze over uncovered parts of the cake. Taking the excess glaze from the tray underneath and re-spooning it over the cake until it is completely covered.

When the glaze has set sprinkle lightly with white edible glitter.

Move the cake onto a serving plate.

Give yourself a pat on the back for making such a stunning cake!

Yes, alright I know the Bundt tin did most of the work, so why wouldn’t you want to get one??

Enjoy this cake with friends, family, work colleagues, anyone who loves lemon cake. Food tastes infinitely better when shared.

If you have loved baking this Glazed Lemon Bundt cake, here are a few more you might like to try:

Glazed Orange Bundt Cake

Marbled Chocolate Bundt Cake

Mini Lemon Drizzle Bundt Cakes

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Luscious Lemon Bundt Cake

Hello lovely readers. I have a confession to make. A big one. This Luscious Lemon Bundt Cake is definitely not perfect! However it is delicious.

Image showing a cut slice of the Bundt Cake. — Luscious Lemon Bundt Cake perfectly baked by my friend David.

Look at this Bundt beauty. Doesn’t it look lovely, all snowy white? Perfect yes? Now look at the photo below. Oops nope! Well, it stuck – a bit. Just a little bit. Although you would never know from looking at it though, would you? So I’m here today to tell you that us Food Bloggers get things wrong sometimes too. I know exactly what I did wrong with this cake, I’ll explain that to you later.

Imperfect Is Okay

Most importantly, in our sleek, perfect, Instagram age, I do think it’s important to be real and honest. So my cake stuck, but I fixed it. And I am so glad I did as this Luscious Lemon Bundt Cake is absolutely beautiful and tastes amazing. I have had more serious disasters than this before and I tend to post them on Twitter as ‘Epic Fails’. Like the adaptation on my Sticky Pecan Sultana Buns!

Wanting to use up some of the many apples that we have had from our two trees this year, I decided to incorporate some freshly grated apple into the bun recipe. Firstly, even with the addition of lemon juice, the apples turned a murky brown colour – not great for blog photos. Still I carried on. The buns were very far from sticky. Soggy more like! They were an ‘Epic Fail’!

Luscious Lemon Bundt Cake moist and definitely more-ish. www.feastingisfun.com — **Luscious Lemon Bundt Cake**

Icing That Covers Any Imperfections

Not all failures are un-mendable though. Only a small part of the bottom (top when turned out) of this cake stuck. This was because I had put the hidden lemon curd layer too near the bottom and it sank through the batter and adhered to the tin.

I have addressed this in the method, so although the photos show exactly how this cake was made, the method corrects the mistakes I made. This also includes over-fillng the Bundt tin! I should have used a bigger tin or left some of the cake batter out, instead of using it all. Bundt tins should never be filled more than three quarters full.

So I hid the stuck bit of cake the best way I could – with icing!!

Thick, luscious, lemon icing, draped over a moist lemon cake with a hidden lemon layer inside. If you like lemon flavours, you will go Bonkers over this Bundt!!

With the new method this cake bakes perfectly, however, whenever you are baking, sometimes things don’t always go to plan. So if there are any hitches that can be covered or concealed, go ahead. Sometimes though, if it’s cooked through but wont hold together, make a big jug of custard and have it for pudding!

Recipe : Makes one 10″ Luscious Lemon Bundt Cake

225g/8oz Caster Sugar

225g/8oz Unsalted Butter (plus 4tbsp extra for greasing the bundt pan)

4 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Powder

1/4tsp Salt

5tbsp Lemon Curd – I use Waitrose own brand

1 Whole Lemon – scrubbed with a brush under running hot water

225g/8oz Icing Sugar

Method : Preheat oven to 180C/160C fan oven, 350F, gas mark 4

You can use an 8″ Bundt tin (as I did) just don’t use all of the batter – or use a 10″ Bundt tin. (Alternatively called a 6 cup and 10 cup bundt pan from Nordicware).

Making The Lemon Cake Batter And Filling The Bundt Pan

First of all melt 4tbsp of butter and thoroughly grease the Bundt tin, using a brush. Alternatively use Wilton cake release/bake easy, taking care to brush the inside of the bundt tin thoroughly so that it is completely covered.

Place the caster sugar and butter into a large bowl and beat until light and fluffy.
Sift all of the flour, baking powder and salt into the bowl.
Add the 4 eggs.
Whisk the ingredients together until you have a smooth batter. This is known as the ‘All-in-one method’.
Zest the lemon, either using a fine grater or lemon zester (which is what I used), the latter gives delicious long strands of zest, visible in the cake. Squeeze one half of the lemon.

Add the zest of the whole lemon and half of its juice to the batter.

Mix the zest and juice into the cake batter.

Half full the Bundt pan with the cake batter. — Half fill the Bundt pan with the cake batter.

As you can see my tin is not half full so just pretend it is.

Spoon the lemon curd on top of the batter, ensuring that it does not touch the side or centre of the Bundt pan.

Use a teaspoon to add the lemon curd into the centre of the cake batter.

Cover the lemon curd with the other half of the cake batter, ensuring you do not fill the Bundt ton more than 3/4 full. — Cover the lemon curd with the other half of the cake batter, ensuring you do not fill the Bundt tin more than 3/4 full.

As you can see my tin is almost full. This resulted in me having to slice off about 1″ of cake, once it was cooked, to be able to remove the cake from the tin. Don’t overfill the tin.

Baking The Lemon Bundt Cake

Place the Bundt tin into the centre of the oven and bake for 50 minutes.
Note – a skewer cannot be used to test if the cake is baked because of the lemon curd layer.
The cake is baked when it is golden brown, slightly coming away from the sides and with no visable wobble. If you are unsure, return the tin to the oven for a further 5 minutes.
As soon as the cake is baked remove from the oven and leave to cool in its tin for 15 minutes and then turn out onto a cooling rack.

Luscious Lemon Bundt Cake allow to cool for 15 minutes before turning out. — **Luscious Lemon Bundt Cake** you can see where the cake stuck.

You can see the area at the top of the photo where the cake stuck. Fortunately I was able to remove the stuck piece of cake and press it back onto the top of the Bundt.

Luscious Lemon Bundt Cake the icing will hide the small area that stuck!! — **Luscious Lemon Bundt Cake** the icing will cover the area that stuck.

Making The Icing And Decorating The Cake

Add enough icing powder to the lemon juice to create a thick, lump free glaze.

Place the juice of the other half of the lemon into a small bowl. Add 200g of the icing sugar and stir thoroughly. The icing should be very thick and need encouragement to drip. If the icing is not thick enough add the rest of the icing sugar.

Drizzle and drape the thick, lemon icing over the cake. I used 2 teaspoons, one to add the icing and the other to start/stop the drape effect.

Drizzle and drape the thick icing over the cake in an uneven pattern.

Looking at the cake above, nobody would ever guess at the minor mishaps that had taken place!

Luscious Lemon Bundt Cake add some white sprinkles and you have the perfect cake! www.feastingisfun.com — **Luscious Lemon Bundt Cake** add some white sprinkles and you have the perfect cake! www.feastingisfun.com

I’m a sucker for sprinkles and sparkles. I finished this cake with some white sugar sprinkles.

Luscious Lemon Bundt Cake absolutely perfect for sharing. www.feastingisfun.com — **Luscious Lemon Bundt Cake** absolutely perfect for sharing. www.feastingisfun.com

The taste of this cake was amazing. Very lemony without being over tart, or over sweet. A beautifully moist cake that, as a family, we all loved and needless to say it didn’t last long!

Have you ever had any memorable baking disasters? Have you managed to fix a mishap, without anyone knowing? Do you have any to ‘fix’ tips? Please share them?

If you like the recipe for this Luscious Lemon Bundt Cake then you will may also enjoy these:

Caramel Crunch Chocolate Bundt Cake

A chocolate Bundt Cake covered in chocolate ganache and topped with pieces of crunchy caramel. — Caramel Crunch Chocolate Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

A coffee and walnut Bundt Cake baked in the Heritage pan from Nordicware decorated with a maple syrup drizzle — Maple Syrup Iced Coffee Bundt Cake

Lemon Blueberry Bundt Cake

Lemon and blueberry cake baked in the blossom bundt pan from Nordicware. Covered in a fresh lemon glaze and decorated with small white sugar paste flowers. — Lemon Blueberry Bundt Cake

Baking Bundt cakes is so easy as the bundt pan creates the cake shape as it bakes. So if you are like me and not very confident at decorating cakes, bundt pans are the answer! While the cakes included in this post all have some form of icing or drizzle, they don’t have to be. Because a light dusting of icing sugar, or edible glitter, such as this Chocolate Cherry Chiffon Bundt Cake, is all that is needed to accent the baked cake. So you can be confident of creating a show stopper without the stress of cake decorating!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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The header and first photograph are curtesy of my friend David Bartonmus, a talented baker among his other talents. Why not take a look at his blog.