This Lemon Bundt is a total crowd pleaser! It’s a big hit with kids, as you can call a Bundt a Castle Cake due to the shape.
I dressed the cake with the perfect Lemon Drizzle, raspberries and wild mint. There’s mint that grows in the field behind my parent’s house in West Cork-it’s such a perfect topping for summer desserts. Crystalizing the mint leaves adds an extra special touch to the cake. It’s an easy project-a little bit messy, but a beautiful result!
I ended up using zest and juice from TWO lemons, to really deliver that punch of flavor. And major bonus with this recipe, it’s made in one bowl!
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
Juice and zest of 2 lemons
1/2 cup milk
1/2 cup mixed berries: strawberries, raspberries, and blueberries
Garnish: berries, mint, and Lemon Drizzle (see below for recipe!)
Preheat oven to 130C. Grease and flour a bundt tin. In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Then the vanilla. Sift in the flour and baking powder. Don’t over-mix though! Pour HALF of batter into tin, and scatter berries. Top with the rest of the batter, and bake for approximately 45 minutes, or until skewer comes out clean.
Take the cake out of oven, and let rest in tin for about 5 minutes. Then remove and let cool. While it’s cooling, make the Drizzle.
Lemon Drizzle Icing:
1 1/2 cups icing sugar
Juice and zest of 1 lemon
Simply whisk the ingredients together in a small mixing bowl, until a smooth consistency!
To Crystalize Mint Leaves:
Wash mint leaves, and pat dry. Beat one egg white in a bowl until foamy; pour half a cup of caster or granulated sugar on a plate. Dip the leaves in the egg white, then the sugar. Set to the side for at least two hours.