Nigella’s Bundt Cake is made with flour, baking powder, bicarbonate of soda, butter, lemons, thyme, caster sugar, eggs, buttermilk, and buttermilk, icing sugar, creating a moist treat that takes 1 hour and 50 minutes to prepare!
Try More Nigella Lawson Recipes:
š§” Why Youāll Love This Bundt Cake Recipe:
- Unique Flavor: The blend of lemon zest and fresh thyme offers a refreshing and distinctive taste.
- Moist Texture: Buttermilk keeps the cake wonderfully moist and tender.
- Simple Preparation: This straightforward recipe uses common ingredients, ideal for home bakers.
- Elegant Presentation: The Bundt shape and lemon glaze give it a sophisticated look perfect for any occasion.
ā What Is Nigella’s Bundt Cake Recipe?
Nigella’s Bundt Cake Recipe features flour, baking powder, bicarbonate of soda, unsalted butter, lemons, thyme, sugar, eggs, and buttermilk, baked to perfection, and topped with a zesty lemon glaze.
š Nigella Bundt Cake Ingredients
- 450 grams of plain flour
- Ā¾ teaspoon baking powder
- Ā¾ teaspoon bicarbonate of soda
- 200 grams of soft unsalted butter
- 2 unwaxed lemons
- small bunch of fresh thyme
- 250 grams caster sugar
- 3 large eggs
- 250 milliliters of buttermilk
- 120 grams of icing sugar
- cooking spray (or sunflower oil and plain flour) for greasing
- 1 x 10-cup (2.5-litre capacity) bundt tin or 20cm/8 inch square cake tin approx. 5.5cm/2Ā¼ inches deep
š„® How To Make Nigella Bundt Cake
- Preheat oven to 170Ā°C/325ā (gas mark 3). Place a baking sheet in the oven. Grease the bundt tin with non-stick spray or a paste of 2 teaspoons flour and 2 teaspoons oil. Leave the tin upside down on newspaper or parchment.
- In a bowl, combine flour, baking powder, and bicarbonate of soda.
- In a mixing bowl, beat butter and lemon zest until creamy. Add thyme leaves and caster sugar, and beat until light and fluffy.
- Beat in eggs one at a time. Gradually mix in the flour mixture and buttermilk, alternating until fully combined.
- Stir in the juice of 1 lemon. Transfer the batter to the prepared bundt tin.
- Bake for 1Ā¼ hours, starting to check after 1 hour. The cake is done when a tester comes out clean.
- Cool in the tin for 15 minutes, then carefully unmould onto a wire rack.
- For the glaze, sift the icing sugar into a bowl and mix with the juice of the remaining lemon until smooth and pourable. Drizzle over the cooled cake and scatter with thyme leaves and sprigs.
š Recipe Tips
- Grease Thoroughly: Properly grease the Bundt tin using non-stick spray or a flour-oil paste to ensure the cake comes out easily without sticking.
- Test for Doneness Early: Start checking the cake after 1 hour of baking with a tester; this helps prevent overbaking and ensures a moist texture.
- Cool Before Unmoulding: Allow the cake to cool in the tin for about 15 minutes to set before carefully transferring it to a wire rack, preventing breakage.
- Use Fresh Thyme: Opt for fresh thyme instead of dried for the best flavor; it provides a vibrant and aromatic note that enhances the cakeās taste.
š„ What Serve With Bundt Cake?
Serve Bundt Cake with a cup of Poinsettia Cocktail, a dollop of Mascarpone Icing, a Lemon Mousse, and a scoop of Coffee Ice Cream.
š How To Store Leftovers Bundt Cake?
- At Room Temperature: Store leftover bundt cake in an airtight container for 2 to 3 days.
- In The Fridge: Keep leftover bundt cake in an airtight container for up to 1 week.
- In The Freezer: Wrap tightly and freeze leftover bundt cake for up to 3 months.
š„µ How To Reheat Leftovers Bundt Cake?
- In The Oven: Warm leftover bundt cake on a baking sheet at 250Ā°F for 8 to 15 minutes or until warm.
- In The Microwave: Heat leftover bundt cake in a microwave-safe plate in short 30 to 45-second bursts until warmed.
FAQs
Why is a Bundt cake better than a regular cake?
A Bundt pan ensures even heat distribution by increasing the cakeās surface contact with the pan, resulting in a uniform bake.
Why does my bundt cake have a tunnel?
A Bundt cake can develop tunnels if the batter is overmixed, which can incorporate too much air and create gaps.
How do you keep a Bundt cake from doing?
To prevent a Bundt cake from sticking, thoroughly grease the pan with butter and dust it with flour before adding the batter.
Why did my bundt cake collapse in the oven?
A Bundt cake can collapse if your oven temperature is too extreme, causing air bubbles to expand improperly and collapse.
How to tell when Bundt cake is done?
To check if a Bundt cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs.
Try More Nigella Lawson Recipes:
Nigella Bundt Cake Nutrition Facts
Amount Per Serving
- Calories 245
- Total Fat 9.9g
- Saturated Fat 2.7g
- Cholesterol 37mg
- Potassium 61.9mg
- Total Carbohydrates 36g
- Dietary Fiber 0.5g
- Protein 3.6g
Nigella Bundt Cake
Description
Nigellaās Bundt Cake is made with flour, baking powder, bicarbonate of soda, butter, lemons, thyme, caster sugar, eggs, buttermilk, and buttermilk, icing sugar, creating a moist treat that takes 1 hour and 50 minutes to prepare!
Ingredients
Instructions
- Preheat oven to 170Ā°C/325ā (gas mark 3). Place a baking sheet in the oven. Grease the bundt tin with non-stick spray or a paste of 2 teaspoons flour and 2 teaspoons oil. Leave the tin upside down on newspaper or parchment.
- In a bowl, combine flour, baking powder, and bicarbonate of soda.
- In a mixing bowl, beat butter and lemon zest until creamy. Add thyme leaves and caster sugar, and beat until light and fluffy.
- Beat in eggs one at a time. Gradually mix in the flour mixture and buttermilk, alternating until fully combined.
- Stir in the juice of 1 lemon. Transfer the batter to the prepared bundt tin.
- Bake for 1Ā¼ hours, starting to check after 1 hour. The cake is done when a tester comes out clean.
- Cool in the tin for 15 minutes, then carefully unmould onto a wire rack.
- For the glaze, sift the icing sugar into a bowl and mix with the juice of the remaining lemon until smooth and pourable. Drizzle over the cooled cake and scatter with thyme leaves and sprigs.
Notes
- Grease Thoroughly:Ā Properly grease the Bundt tin using non-stick spray or a flour-oil paste to ensure the cake comes out easily without sticking.
Test for Doneness Early:Ā Start checking the cake after 1 hour of baking with a tester; this helps prevent overbaking and ensures a moist texture.
Cool Before Unmoulding:Ā Allow the cake to cool in the tin for about 15 minutes to set before carefully transferring it to a wire rack, preventing breakage.
Use Fresh Thyme:Ā Opt for fresh thyme instead of dried for the best flavor; it provides a vibrant and aromatic note that enhances the cakeās taste.