Nigella Bundt Cake

Nigella Bundt Cake

Nigella Bundt Cake by Nigella Lawson is made with plain flour, baking powder, bicarbonate of soda, soft unsalted butter, unwaxed lemons, fresh thyme, caster sugar, large eggs, buttermilk, icing sugar, and cooking spray. This delicious Nigella Bundt Cake recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 10 people.

Ingredients Needed:

  • 50 grams plain flour (about ⅓ cup)
  • ¾ teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • 200 grams soft unsalted butter (about 7 oz)
  • 2 unwaxed lemons (zest and juice)
  • Small bunch fresh thyme (about 4 tablespoons of leaves)
  • 250 grams caster sugar (about 1¼ cups)
  • 3 large eggs
  • 250 millilitres buttermilk (about 1 cup)
  • 120 grams icing sugar (about 1 cup)
  • Cooking spray (or sunflower oil and plain flour) for greasing
  • 1 x 10-cup (2.5 litre) bundt tin or 20cm/8 inch square cake tin

How To Make Bundt Cake:

  1. Preheat Oven: Preheat your oven to 170°C (325°F, Gas Mark 3) and place a baking sheet inside to catch any drips.
  2. Prepare the Tin: Grease your bundt tin with cooking spray or a mixture of 2 teaspoons flour and 2 teaspoons oil, ensuring all crevices are coated. Leave the tin upside down on some newspaper or baking parchment.
  3. Mix Dry Ingredients: In a bowl, combine the plain flour, baking powder, and bicarbonate of soda, mixing well with a fork.
  4. Cream Butter and Zest: In a stand mixer or regular bowl, beat the soft butter and the zest of both lemons until creamy.
  5. Add Thyme and Sugar: Strip 4 tablespoons of thyme leaves from the sprigs. Add them along with the caster sugar to the butter mixture and beat until light and fluffy.
  6. Incorporate Eggs and Mixture: Add the eggs one at a time, mixing well after each addition. Gradually alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until combined.
  7. Add Lemon Juice: Stir in the juice of 1 lemon and transfer the batter to the prepared bundt tin.
  8. Bake: Place the tin on the baking sheet in the oven and bake for 1¼ hours, checking for doneness after 1 hour.
  9. Cool and Unmould: When a cake tester comes out clean, cool the cake in the tin for 15 minutes, then carefully unmould it onto a wire rack.
  10. Prepare Glaze: Once the cake is cool, place the newspaper or parchment under the wire rack. Sift 120 grams of icing sugar into a bowl and mix in the juice of the remaining lemon until you have a pourable glaze.
  11. Glaze the Cake: Pour the glaze over the cooled cake on its serving plate and scatter with additional thyme leaves as desired.
Nigella Bundt Cake
Nigella Bundt Cake

Recipe Tips

  • Grease the Tin Well: Make sure to thoroughly grease your bundt tin to prevent sticking. Use cooking spray or a mix of flour and oil to coat every crevice.
  • Check Doneness Carefully: Start checking the cake for doneness after 1 hour of baking. A toothpick should come out clean when the cake is ready.
  • Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This helps the glaze set better and prevents it from running off.
  • Use Fresh Thyme: Fresh thyme adds a wonderful flavor. Make sure to strip the leaves from the stems for the best taste.
  • Adjust Lemon Juice for Glaze: Depending on your desired thickness, you can adjust the amount of lemon juice in the icing. Start with 2 tablespoons and add more if needed for the right consistency.

How To Store & Reheat Leftovers

  • Refrigerate: Let the leftover Bundt Cake cool completely to room temperature. Then, wrap it well in plastic wrap or put it in an airtight container. It can stay in the fridge for up to 5 days.
  • Freeze: Wrap the cooled leftover Bundt Cake in plastic wrap and put it in a freezer-safe container. You can freeze it for up to 3 months. To thaw, just move it to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (about 100 grams)

  • Calories: 350
  • Total Fat: 20 g
  • Saturated Fat: 12 g
  • Cholesterol: 80 mg
  • Sodium: 150 mg
  • Potassium: 150 mg
  • Total Carbohydrate: 38 g
  • Dietary Fiber: 1 g
  • Sugars: 20 g
  • Protein: 4 g

Try More Nigella Lawson Recipes:

Nigella Bundt Cake

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 25 minutesRest time: 15 minutesTotal time:2 hours Servings:10 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

Nigella Bundt Cake by Nigella Lawson is made with plain flour, baking powder, bicarbonate of soda, soft unsalted butter, unwaxed lemons, fresh thyme, caster sugar, large eggs, buttermilk, icing sugar, and cooking spray. This delicious Nigella Bundt Cake recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 10 people.

Ingredients

Instructions

  1. Preheat Oven: Preheat your oven to 170°C (325°F, Gas Mark 3) and place a baking sheet inside to catch any drips.
  2. Prepare the Tin: Grease your bundt tin with cooking spray or a mixture of 2 teaspoons flour and 2 teaspoons oil, ensuring all crevices are coated. Leave the tin upside down on some newspaper or baking parchment.
  3. Mix Dry Ingredients: In a bowl, combine the plain flour, baking powder, and bicarbonate of soda, mixing well with a fork.
  4. Cream Butter and Zest: In a stand mixer or regular bowl, beat the soft butter and the zest of both lemons until creamy.
  5. Add Thyme and Sugar: Strip 4 tablespoons of thyme leaves from the sprigs. Add them along with the caster sugar to the butter mixture and beat until light and fluffy.
  6. Incorporate Eggs and Mixture: Add the eggs one at a time, mixing well after each addition. Gradually alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until combined.
  7. Add Lemon Juice: Stir in the juice of 1 lemon and transfer the batter to the prepared bundt tin.
  8. Bake: Place the tin on the baking sheet in the oven and bake for 1¼ hours, checking for doneness after 1 hour.
  9. Cool and Unmould: When a cake tester comes out clean, cool the cake in the tin for 15 minutes, then carefully unmould it onto a wire rack.
  10. Prepare Glaze: Once the cake is cool, place the newspaper or parchment under the wire rack. Sift 120 grams of icing sugar into a bowl and mix in the juice of the remaining lemon until you have a pourable glaze.
  11. Glaze the Cake: Pour the glaze over the cooled cake on its serving plate and scatter with additional thyme leaves as desired.

Notes

  • Grease the Tin Well: Make sure to thoroughly grease your bundt tin to prevent sticking. Use cooking spray or a mix of flour and oil to coat every crevice.
  • Check Doneness Carefully: Start checking the cake for doneness after 1 hour of baking. A toothpick should come out clean when the cake is ready.
  • Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This helps the glaze set better and prevents it from running off.
  • Use Fresh Thyme: Fresh thyme adds a wonderful flavor. Make sure to strip the leaves from the stems for the best taste.
  • Adjust Lemon Juice for Glaze: Depending on your desired thickness, you can adjust the amount of lemon juice in the icing. Start with 2 tablespoons and add more if needed for the right consistency.

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