Olive Magazine
Redcurrant and Lemon Bundt Cake Recipe

Redcurrant and lemon bundt cake

Published: December 10, 2016 at 2:00 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 12

Need a stunning recipe for a Christmas party? This beautiful cake is made in a Heritage bundt tin, which is made by Nordic Ware, an American company. It isn’t cheap but will last forever and works like a dream - the cakes release perfectly every time

Nutrition:
NutrientUnit
kcal536
fat21g
carbs80.2g
fibre2g
protein6g
salt0.7g
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Try our redcurrant and lemon bundt cake, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.

Ingredients

  • 200g butter
  • 500g golden caster sugar
  • 60ml (use a flavourless oil oil, not olive oil)
  • 2 lemons, zested and juiced
  • 4
 eggs
  • 350g plain flour
  • 1 tbsp
 baking powder
  • 250ml
 buttermilk
  • 200g redcurrants, removed from
their stems

DECORATION

  • 200g icing sugar

Method

  • STEP 1

    Heat the oven to 180C/fan160C/gas 4. Beat the butter, sugar and oil in a stand mixer until the mixture looks light and fluffy. Beat in the lemon zest (keep the juice), followed by the eggs. Sift the flour and baking powder together. Fold this into the cake mix, adding the buttermilk as you do so. Fold until the mixture is smooth. Fold through the redcurrants. Spoon into a buttered and floured bundt tin or cake tin. Bake for one hour, then check that the sides of the cake are starting to shrink away from the edges and the top is pale brown. Cool in the tin for a few minutes, then turn out onto a wire rack.

  • STEP 2

    To decorate, either dust heavily with icing sugar or mix enough lemon juice with the icing sugar to make a glaze and brush it over.

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