Mary Berry Bundt Cake Recipe

This soft, zesty Mary Berry Bundt Cake is made with fresh lemons, rich butter, and caster sugar, ready in 65 minutes. The sweet lemon glaze slowly cascades down the intricate ridges of the warm sponge. I always rely on this simple bake for afternoon tea with friends.

Why This Classic Works

I used to struggle with bundt cakes sticking to the tin, ruining the beautiful shape. This classic sponge mixture has the right ratio of butter to flour, ensuring a firm but tender crumb.

I learned that generously greasing every groove with melted butter prevents any disasters. Now, it slides out perfectly every single time.

Mary Berry Bundt Cake Ingredients

For the Cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 275g self-raising flour
• 2 tsp baking powder
• 4 tbsp milk
• Zest of 2 large lemons

For the Icing:

• 150g icing sugar
• 2 tbsp fresh lemon juice

How To Make Mary Berry Bundt Cake

1. Prepare the Tin: Preheat the oven to 180C (160C fan) and generously grease a 23cm bundt tin with melted butter.
2. Mix the Batter: Beat the butter, caster sugar, eggs, flour, baking powder, milk, and lemon zest in a large bowl until smooth.
3. Bake the Cake: Spoon the mixture into the prepared tin, level the surface, and bake for 40 to 45 minutes until a skewer comes out clean.
4. Cool the Sponge: Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely.
5. Add the Icing: Mix the icing sugar and lemon juice until smooth, then drizzle it over the cooled cake so it runs down the sides.

Recipe Tips

• Grease thoroughly: Brush melted butter into every crevice of the tin to ensure the cake releases easily.
• Use room temperature eggs: Cold eggs can cause the cake batter to curdle and affect the final rise.
• Check early: Ovens vary, so test the cake with a skewer five minutes before the cooking time is up.

What To Serve With Bundt Cake

Serve generous slices with a hot pot of Earl Grey or English Breakfast tea. If you want a richer dessert, add a dollop of clotted cream or a spoonful of lemon curd on the side.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. You can also freeze the un-iced sponge tightly wrapped in cling film for up to three months.

FAQs

Why did my cake stick to the tin?

You likely missed a few grooves when greasing. Always use a pastry brush and melted butter to coat the inside completely.

Can I use plain flour instead?

Yes, but you will need to add an extra two teaspoons of baking powder to help the sponge rise properly.

How do I know when it is baked?

The sponge will pull away slightly from the edges of the tin and spring back when gently pressed.

Nutrition

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 51g
• Protein: 4g

Try More Recipes:

• Mary Berry Cherry Loaf Cake Recipe
• Mary Berry Carrot Cake with Walnuts Recipe
• Mary Berry Cherry Madeira Cake