Lemon and elderflower bundt cake

Light, floral and fruity, this bundt cake tastes as stunning as it looks! Perfect as a celebration or birthday cake as well as an afternoon tea treat.

Lemon and Elderflower Bundt Cake

Ingredients: 30ml milk, 6 eggs, 100g natural yoghurt, 450g butter, 450g self-rasing flour, 450g caster sugar, 1 lemon zested and juiced, 6tbsp elderflower cordial

Prep: 15 minutes

Cook: 40-50 minutes 

Serves: 8-10

  1. Preheat the oven to 180 and brush a bundt tin with melted butter or lining paste.
  2. Whisk together the milk, eggs and yoghurt until fully combined. In a separate bowl cream together the butter and sugar. Once light and fluffy stir through the flour and lemon zest. 
  3. Fold the milk, eggs and yoghurt into the butter, flour and sugar. Mix until smooth.
  4. Pour the cake batter into the prepared bundt tin and bake for 40-50 minutes until the bundt is golden and cooked through.
  5. Using a skewer poke holes into the bundt and pour over the lemon juice and elderflower cordial. Once the cake has cooled turn out and enjoy!