This vanilla bundt cake is fool-proof.

I say this because for the longest time I was the fool when it came to making cakes. I’m still no expert, but this cake came out delicious … if I do say so myself!

I remember one disaster in particular where an attempt at making a granadilla cake (with no recipe) resulted in a dense, acidic cake that tasted very strongly of baking soda. No one would go near that thing!

Amongst many cakes that strongly resembled either a pancake or a brick, I managed to adopt a pretty fool-proof way of cake-baking.

1. Mix oil(s) and sugar(s).
2. Beat in eggs (one at a time).
3. Add in flavouring(s), milk, and/or buttermilk.
4. Add dry ingredients (salt, flour, raising agent).
5. Fold in egg whites if you separated them.

These 5 simple steps seem to work for marble, vanilla, chocolate, and lemon cakes. The quantities remain more or less constant and can be multiplied and divided.

And of course, you can still go crazy with the toppings…like this beautiful (and delicious) lemon topping!

Making the Vanilla Bundt Cake

I’ve outlined the basic cake-baking steps, but let’s look a bit closer at what happens in this particular recipe.

Start off by greasing a bundt cake pan. If you don’t have one of these, you could try using two small cake pans, a larger cake pan, or a loaf pan.

Next, beat together the softened butter, sunflower oil, and brown sugar until well combined and creamy. 

Beat in the egg yolks one at a time, placing the egg whites in a separate bowl. Lastly, mix in the vanilla essence and milk.

Beat the egg whites that you set aside until they are stiff and fluffy. To test, hold the egg whites upside-down over your head. If they fall out, they’re not stiff enough!

Now, sift the cake flour into the wet mixture, then add the salt and baking powder. Mix until just combined.

Fold the whipped egg white slowly under the mixture.

Bake until a skewer comes out clean. Once the cake is cool enough to handle, tip it out onto a wire rack and allow it to cool completely.

Making the Lemon Glaze

I topped this cake with a very simple lemon drizzle icing and candied lemons. You can do whatever topping you like, though. I imagine this cake would be delicious with a vanilla frosting!

To make the lemon glaze, place the icing sugar into a bowl and stir in the lemon juice slowly using a cake fork.

Once the cake is cool, drizzle it with the lemon glaze. That is it! You can make the glaze thicker by adding more icing sugar.

Making the Candied Lemons

The candied lemons are also pretty easy to make, and look beautiful! 

Simply place the sugar, water, and lemon juice in a large pan over medium heat. Once the mixture is boiling and the sugar has dissolved, turn the heat down and arrange the lemon slices in a single layer.

Simmer this mixture for about 8 minutes, then flip the lemons. After about 3-5 minutes on the other side, the lemons should be done. They will be very soft in the middle and slightly browned.

Once cooked, place the lemon slices onto a wire rack or some wax paper. Once they have cooled slightly, arrange them on top of the cake.

Serving & Storing

This cake makes a wonderful afternoon tea treat. 

It is very moist, and doesn’t need any accompaniments, other than a good cuppa!

Make sure you invite a bunch of friends to share the cake because it’s best fresh. It’ll only keep for 1-2 days in an airtight container. 

Don’t worry though, it’s easy work gobbling down this delicious cake!

Print Recipe

Vanilla Bundt Cake with Lemon Topping

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Sweet

Prep Time: 20 minutes – Cooking Time: 40 minutes – Total Time: 1 hour

A moist vanilla bundt cake with an irresistible lemon glaze AND candied lemons!

Ingredients

• Vanilla Cake
• 125g butter, softened
• ½ cup sunflower oil
• ½ - ¾ cup brown sugar (to taste)
• 4 eggs
• 1 tsp vanilla essence
• 1 cup milk
• 3 cups cake flour
• ½ tsp salt
• 4 tsp baking powder
• Lemon Glaze
• ⅓ cup icing sugar
• 2 tsp lemon juice
• Candied Lemons
• ¼ cup brown sugar
• ¼ cup water
• 3T lemon juice
• 1 lemon, thinly sliced crossways

Instructions

Vanilla Cake

1

Preheat the oven to 165°C. Grease a bundt cake pan (or a different cake pan).

2

Beat together the softened butter, sunflower oil, and brown sugar until well combined and creamy. Beat in the egg yolks one at a time, placing the egg whites in a separate bowl. Beat in the vanilla essence and ¾ of the milk.

3

Beat the egg whites until they are stiff and fluffy.

4

Sift the cake flour into the wet mixture, then add the salt and baking powder. Mix until just combined, then stir in the remaining milk.

5

Fold the whipped egg white slowly under the mixture.

6

Bake until a skewer comes out clean, about 35-40 minutes.

7

Allow cake to cool for a few minutes in tin, then tip out onto a wire rack.

Lemon Glaze

8

Place the icing sugar into a bowl and stir in the lemon juice slowly using a cake fork.

9

Once the cake is cool, drizzle it with the lemon glaze.

Candied lemons

10

Place the sugar, water, and lemon juice in a large pan over medium heat. Once the mixture is boiling and the sugar has dissolved, turn the heat down and arrange the lemon slices in a single layer.

11

Simmer for about 8 minutes, then flip the lemons. After about 3-5 minutes on the other side, the lemons should be done. They will be very soft and slightly browned.

12

Once cooked, place the lemon slices onto a wire rack or some wax paper. Once they have cooled slightly, arrange them on top of the cake.

Once you’ve baked this vanilla bundt cake, you should try out this banana bread!