Shane cooks
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.
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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
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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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