Shane cooks

Lemon Blueberry Bundt

Easter Lemon Blueberry Bundt
Preparation time:
20 minutes
Cooking time:
50 minutes
Serves:
8

The perfect Easter showstopper, Shane Smith’s Bundt cake is a beautiful zesty lemon and vanilla sponge topped with vanilla buttercream and sweet blueberries. The Bundt shape is inspired by a traditional European cake known as Gugelhupf.

  • Ingredients

    For the Bundt:
    • 300g plain flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 245g natural yoghurt
    • 200g caster sugar
    • 4 medium eggs
    • 2 tsp lemon zest
    • 1 tsp vanilla essence
    • 100ml vegetable oil
    For the soaking liquid:
    • 70ml lemon juice
    • 70ml caster sugar
    For the vanilla buttercream:
    • 150g icing sugar
    • 150g butter
    • Dash vanilla
    • 1 tsp lemon zest
    • pinch salt
    • 200g fresh blueberries
    • Lemon peel
  • Method

    For the meringues:
    • Preheat your oven to 170C/150C fan.
    • Grease and dust your bundt tin, set aside.
    • In the bowl of your Kenwood stand mixer, fitted with the kBeater attachment, add the yoghurt, caster sugar, lemon zest, eggs and vanilla and mix until combined.
    • To this add the sieved flour, baking powder and salt. Mix until just combined, do not over mix.
    • Using a spatula, fold through the vegetable oil and spoon this batter into the prepared tin.
    • Place in the centre of the preheated oven and bake for 50minutes or until a knife inserted comes out clean.
    For the soaking liquid:
    • Heat the lemon juice and sugar and when the cake comes out of the oven, pour this warm syrup over the cake allowing it to fully soak in.
    • After resting for 5 minutes, carefully demould the cake onto a wire rack to cool.

    For the buttercream:
    • In the bowl of the Kenwood stand mixer, using the kBeater attachment, cream the butter, icing sugar, vanilla, lemon zest and salt together until soft and creamy.
    To serve:
    • Spread this buttercream over the top of the cooled bundt cake and garnish it with fresh blueberries and lemon peel.

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