If there was ever a cake created for all you lemon lovers out there, then this is it! A moist sponge flavoured with lemon juice and zest, drizzled with lemon icing and berries. This cake is so fluffy and soft because of the Greek yoghurt mixed into the sponge. I had 3 attempts at this recipe and, in this case, it was definitely ‘third time lucky.’ Did I forget to mention that it’s gluten-free too, yay!
While in the baking mood, the sun was shining outside and I could really feel that the first signs of spring were in the air. If like me, you’re eager to shake off the gloom and grey of winter, this cake is certainly going to brighten up your day. Zingy lemon runs through every inch of this cake and I’m so chuffed with how it eventually turned out.
- 3 cups gluten free plain flour
- 1/3 cup fruit sugar
- 1 cup coconut oil or butter
- 4 eggs
- 1/2 cup full fat Greek yoghurt
- Juice of 1 lemon
- Zest of 2 lemons
- 1/2 cup almond milk
- 1 tsp baking powder (gluten free)
- 1 cup icing sugar
- Juice of half a lemon
- Preheat the oven to 150 degrees and grease the bundt tin well.
- In a large bowl, beat together the fruit sugar and coconut oil until light and fluffy. Next beat in the eggs one at a time before adding the Greek yoghurt, lemon zest and juice.
- Sieve in the flour and baking powder, alternating between additions of the almond milk.
- Mix together with a wooden spoon or spatula until all the flour is mixed in.
- Transfer the batter to the baking tin and cook for 50-60 minutes or until golden and a skewer comes out clean when inserted into the cake.
- Leave to stand for 10 minutes until removing from the tin and allow to cool.
- Mix together the icing sugar and lemon juice until a thick paste forms.
- Drizzle over the top of the cooled cake and allow to set.
- Make sure that you grease the pan well, works best with a coconut oil cooking spray or an alternative.
I’m a total newbie to bundt cakes and I love how pretty the fluted tin makes the cake look. With simple ingredients and minimal effort, this cake was ready and out the oven in 50 minutes. Bundt cakes are brilliant, I’m so impressed with how easy they are to whip up that I’m rather sad that I didn’t discover them earlier. This stunning lidded cake stand from The White Company really sets the cake off, making it the perfect centrepiece at any party or celebration. They stock some wonderful home accessories that I’ve coveted for my home.
Now you all know that I love my sweet and salty flavours – well, now I have a soft spot for sweet and sour too! The sweetness and fresh lemony flavour really works and they balance each other well. The lemon icing on top isn’t necessary, but I think that it adds that extra little something. Filling the centre with berries not only adds to the decoration, but they taste amazing with the citrus sponge.
OK, this may not be the healthiest cake that I’ve ever posted on the blog, however, I’m a firm believer that life would be boring without cake and this recipe is a true testament to that!
Have you ever tried making a bundt cake? What would be your idea of a show-stopper cake for a centrepiece at a party?
*This recipe was commissioned by The White Company, but all opinions are my own.