I love citrus cakes, especially with lemon. This lemon drizzle cake in a bundt pan is deliciously moist and subtle lemon tang is a great afternoon treat or a sneaky breakfast cake with a coffee. Fluffy and light you won't be able to resist baking this for a treat.



  • 225g unsalted butter (whipped at room temperature)
  • 200g (1 cup) castor sugar
  • 4 eggs
  • 300g (approx. 2.5 cups) plain flour (sifted)
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • pinch of salt
  • 2 tsp lemon juice + zest of a lemon
  • 1 tsp vanilla extract
  • 6 tbsp buttermilk (1 tbsp apple cider vinegar to 1 cup of milk, sit at room temperature to curdle)

Sugar Syrup

  • 50g (1/4 cup)sugar
  • 60ml (1/4 cup) water
  • 2 tbsp lemon juice

Drizzle Icing

  • 200g (2 cups) powder sugar sifted
  • 3 tbsp buttermilk (a little at a time)
  • 1 tsp vanilla extract + 1 tsp lemon juice
  • 2 drops of white food colouring


  1. Preheat oven 160˚C – grease and flour you large bundt tin.
  2. Whip the butter and sugar until white and fluffy.
  3. Add in the eggs one at a time, then add vanilla, juice and zest.
  4. In a separate bowl whisk the sifted flour, baking powder and bicarb soda.
  5. Fold the flour mix into the wet ingredients slowly. It is important not to over beat at this stage.
  6. Spoon out batter into your tin and spread evenly to ensure there are no air pockets. Tap the tin before placing in the oven.
  7. Bake on the middle shelf for 35-40 mins. Add foil to the top of the cake for the final 10 minutes to avoid overcooking the top.
  8. Once bake, rest your tin for 10-15 mins on a damp tea towel to help release the cake from the pan. Gently use a silicone spatula to help release the cake from the sides and centre, then place a flat plate on the top of the cake and flip over to release your ring cake.
  9. Poke holes in the cake with a skewer and liberally brush the cake with the sugar syrup (this will help keep the cake moist for a few days).
  10. Let the cake cool for at least 2 hours, before adding the icing drizzle.
  11. Store in a sealed container on the bench for 3-4 days. The cake could be stored in the freezer without the icing.

*oat milk could be swapped for regular milk or another plant based milk.