Get out your Bundt pan! Yes that beautiful, decorative pan that you picked up from a yard sale or, if you’re lucky, inherited from your grandmother. This classic lemon and honey bundt cake is one recipe you can pass down to the next generation along with that pan.
Simple yet impressive. Old-fashioned but somehow always in style. The classic bundt cake is perfect in my eyes. Full disclosure, I’m not a cake person. But the bundt with its sweet dark crust and airy cake crumb centre, is one cake that will forever hold a place in my heart. Sure, you can find bundt cake recipes that incorporate all manner of ingredients such as coffee, chocolate, fruit and nuts. But for me, this cake is best in its more classic flavour of vanilla or lemon. Beautiful in its simplicity and best when paired with fresh cream, seasonal berries and a hot cup of tea. This cake is like coming home.
Just some notes to keep in Mind:
- Prepping your bundt pan is the most important process in making this classic cake. Make sure to cover every nook and cranny with softened butter and flour generously. This will not only ensure you get that incredible crispy sweet crust but also guarantee your cakes will release from the pan with ease.
- Be patient when mixing your cream and sugar, this is what makes your cake light and airy. No one wants a dense, heavy bundt.
- If you only have a large bundt pan this recipe will still work. Increase the baking time to 50-60 minutes making sure to check that a your cake tester comes out clean. Note: if the top of the cake is starting to brown but it’s not fully baked, cover with foil for the last remaining minutes.
Lemon and Honey Mini Bundt Cakes
- 1 stick unsalted butter (room temperature) + 1 tbsp for pans
- 280 g granulated sugar
- 2 whole lemons (zested and juiced)
- 3 tbsp white honey (raw) If you would prefer to use regular honey I would suggest adding 1-2 tbsp as it tends to be slightly sweeter than white honey
- 300 g gluten free flour of choice
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 125 g confectioners sugar
- 115 ml lemon juice (fresh) Depending on the size of your lemons, you should have enough juice reserved from your zested lemons.
- Preheat the oven to 175°C/350°F degrees. Butter and flour each 1-cup bundt pans or one large 6-cup bundt pan and place in the fridge to keep cool.In a medium bowl, whisk together gluten-free flour, baking soda, and salt; set aside.
- Using an electric mixer fitted with a paddle attachment, simply beat the butter, sugar and all the lemon zest thoroughly for approx 5-6 minutes. The mixture should be pale yellow, almost white in color and reach the ribbon stage, meaning that when you lift the paddle over the mixture the batter should fall slowly forming a ribbon that will hold it's shape for a few seconds. Start adding the eggs one at a time, until fully incorporated. Add the honey along with 1 tbsp of lemon juice. With mixer on low, add flour mixture to your batter, mix just until incorporated ensuring not to overmix.
- Spoon batter into prepared pan and smooth top with a rubber spatula. The batter should fall, reluctantly, from a spoon. Firmly tap pan on a work surface to level batter.
- Bake for 20 to 30 minutes, until a toothpick comes out clean. Let cool in the pans for at least 15-20 minutes. Then turn out onto a rack to cool completely. *don't let the cake cool completely in the pan otherwise you might have some trouble getting it out.
- Whisk the confectioners' sugar and lemon juice together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.