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Lemon and cinnamon Bundt cake served on a plate
Aromatic Bundt cake spiced with cinnamon and fresh lemon zest

Lemon and cinnamon Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
When making a Bundt cake, the aim is to achieve a light, sponge-like structure. We achieve this using the 'creaming method': when beating the butter and sugar, we trap tiny air bubbles in the mixture which expand in the heat of the oven, rising the cake. The pairing of lemon and cinnamon evokes a classic winter flavour profile, where the freshness of the acidity balances the warmth of the spice.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 12 servings
🔥 Calories 295 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Bundt tin (22-24 cm)
  • Hand mixer or food processor
  • Sieve
  • Wire cooling rack
  • Pastry brush for greasing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Thoroughly grease the Bundt tin with butter, ensuring every crevice is coated, then dust with flour and tap out the excess.

Tip: Careful preparation of the tin is critical, otherwise the sugary batter will stick to the pattern and break when turning out.
2 ✓

Beat the soft butter with the sugar, salt, and lemon zest until pale and fluffy (approx. 5-8 minutes).

Tip: This step incorporates air into the batter. Sugar crystals cut tiny holes in the butter which expand with steam during baking, creating a high rise.
3 ✓

Add the eggs one by one, mixing thoroughly after each addition until completely emulsified.

Tip: If you add them all at once or if the eggs are cold, the fat and water may separate (curdling). If this happens, a spoonful of flour can help restore the emulsion.
4 ✓

In a separate bowl, sift together the flour, baking powder, and ground cinnamon.

Tip: Sifting removes lumps, aerates the flour, and ensures even distribution of the baking powder.
5 ✓

Mix the lemon juice into the milk. Fold the flour mixture and milk into the butter base in 3 batches, alternating between them. Start and finish with flour.

Tip: Mix only until just combined! Overmixing activates the gluten, resulting in a rubbery and dense cake.
6 ✓

Pour the batter into the prepared tin, smooth the top, and bake for approx. 45 minutes. Perform a skewer test: if it comes out clean from the centre, it's ready.

Tip: If the top browns too quickly but the inside is still raw, cover with kitchen foil for the last 15 minutes of baking.
7 ✓

Remove from the oven and let it rest in the tin for exactly 10 minutes, then turn out onto a wire rack to cool completely.

Tip: Hot cake is too soft and may break. However, if left to cool completely in the tin, condensation will form and cause it to stick.

Recipe FAQ

Why is the cake dense?
You likely overmixed it after adding the flour. This develops the gluten and makes the cake heavy. Only mix until the flour disappears.
Why did the top crack?
This is perfectly normal and desirable for a Bundt cake! The outer crust sets sooner than the inside, and the rising steam forces its way out.
Will it come out of the tin?
If you greased and floured it thoroughly, yes. Let it cool for 10 minutes after baking before turning it out.

Ingredients

  • 250 g Plain flour
  • 150 g Caster sugar
  • 120 g Soft butter (room temperature)
  • 3 Eggs (medium, room temperature)
  • 1 Lemon, zested
  • 20 ml Fresh lemon juice
  • 2 tsp Ground cinnamon
  • 10 g Baking powder
  • 150 ml Milk (room temperature)
  • 2 pinches Salt
  • 20 g Butter and flour for greasing