Lemon drizzle bundt cake recipe | delicious. magazine

Ingredients

• 250g unsalted butter, softened, plus extra for greasing the pan
• 250g plain flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 225g caster sugar
• Finely grated zest 3 lemons
• 4 large free-eggs, at room temperature
• For the syrup
• 100g caster sugar
• Juice of 3 lemons
• For the icing drizzle
• 80g icing sugar
• You’ll also need
• 2.4 litre bundt tin (we used one made by Nordicware)