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Lemon & Sultana Bundt Cake with Lemon Syrup


Prep: 45 min

Cook: 40 min (+ 30 min to cool, rest and decorate)

10 people

Bec Taylor Food Design

Lemon & Sultana Bundt Cake with Lemon Syrup

This simple Lemon & Sultana Bundt Cake is light, moist and full of fresh lemon and juicy sultana flavour - not to mention an absolute show stopper to look at on the dinner table.


Ingredients - Cake:

Ingredients - Lemon Syrup:

  • 1/2 cup icing sugar
  • 1 tablespoon almond milk
  • Juice from 1 large lemon


  • Preheat oven top 180 degrees bake.
  • In a large mixing bowl, sift in flour, baking powder, and salt.
  • In another mixing bowl, cream the butter, sugar and lemon zest with an electric beater until it turns pale and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add the flour mixture and sultanas to the egg mixture and very gently fold the dry ingredients in being mindful not to beat the air out of the egg mixture.
  • Use an oil spray of your choice to spray the inside of the bundt pan well. Coat it thoroughly.
  • Use a large spoon to dollop spoonfuls of the batter into the bundt pan. Smooth the top of the batter so it is level.
  • Bake in the centre of the oven for 40 minutes or until a skewer is removed clean.
  • Remove cake from oven and allow to cool in the tin for 10-15 minutes. To remove from pan, use cake slice or large flat knife to loosen around the edges. Place a wire rack to the flat side of the tin and slowly flip the cake tin over. Allow the cake to rest for 10 minutes before removing the tin.
  • To make the lemon syrup, add the icing sugar, almond milk and lemon juice to a small bowl and whisk well to combine.
  • Pour the glaze over the bundt cake when before serving.
  • Store in a large container with a lid in either the fridge or at room temperature for up to 3 days.