Follow these detailed instructions to bake a perfect Lemon Drizzle Bundt Cake every time. Each step is designed to guide you through the process, ensuring success even if you’re a novice baker.

Step 1: Preheat Your Oven and Prepare the Bundt Pan

• Preheat the oven to 180°C (350°F). This is crucial for even baking. An oven thermometer is a great tool to ensure your oven is at the correct temperature.
• Grease and flour your bundt pan thoroughly. This is arguably the most important step to ensure your cake releases cleanly. Use softened butter to grease every nook and cranny of the pan, paying special attention to intricate designs. After greasing, dust the pan with flour, tapping out any excess. Alternatively, you can use a baking spray specifically designed for bundt pans, which often contains flour and is very effective. Proper pan preparation is key to a beautiful, intact bundt cake.

Step 2: Cream Together Butter and Sugar

• In a large mixing bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy. This process incorporates air into the batter, which is essential for a light and tender cake. Creaming butter and sugar properly can take 3-5 minutes. You’ll know it’s ready when the mixture is pale in color and noticeably fluffier. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Step 3: Incorporate Eggs One at a Time

• Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling. If the batter does appear to curdle slightly, don’t worry too much; it usually comes back together as you add the dry ingredients. Beating well after each egg ensures a smooth and emulsified batter.

Step 4: Add Lemon Zest and Juice

• Grate the zest from 3 large lemons, being careful to only zest the yellow part and avoid the bitter white pith. Lemon zest is where most of the lemon flavor resides. Add the lemon zest to the batter and mix until combined.
• Squeeze the juice from 1.5 lemons (reserve the rest for the drizzle). Add the lemon juice to the batter and mix until just combined. The acidity of the lemon juice will react with the baking powder, starting the leavening process.

Step 5: Combine Dry Ingredients

• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven leavening.
• Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. For example, add one-third of the dry ingredients, mix until just combined, then add half of the milk, mix, then another third of dry ingredients, mix, the remaining milk, mix, and finally the last third of the dry ingredients, mixing until just combined. Mix on low speed or by hand to prevent overmixing, which can lead to a tough cake. Just mix until the flour disappears into the batter; a few streaks of flour are okay.

Step 6: Pour Batter into Prepared Bundt Pan

• Pour the batter evenly into the prepared bundt pan. Use a spatula to scrape all the batter from the bowl.
• Smooth the top of the batter with a spatula. This helps ensure an even rise and level cake.
• Gently tap the bundt pan on the countertop a few times to release any air bubbles trapped in the batter. This will prevent large holes in your cake.

Step 7: Bake the Bundt Cake

• Bake in the preheated oven for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary depending on your oven and the specific bundt pan used. Start checking for doneness around 35 minutes. The cake should be golden brown and spring back lightly when gently pressed.
• If the cake is browning too quickly, you can loosely tent the top with aluminum foil during the last 10-15 minutes of baking. This will prevent the top from burning while allowing the inside to cook through.

Step 8: Cool the Cake in the Pan

• Let the cake cool in the bundt pan for 10-15 minutes. This allows the cake to firm up slightly, making it easier to release from the pan. Cooling it for too long in the pan can make it difficult to remove as condensation can build up.

Step 9: Invert the Cake onto a Wire Rack

• Carefully invert the bundt pan onto a wire rack to cool completely. If the cake seems stuck, gently tap the pan a few times or use a thin knife or spatula to loosen the edges. Make sure the wire rack is placed on a surface that can catch any crumbs or drizzle that may drip.
• Allow the cake to cool completely on the wire rack before drizzling. Cooling completely is essential before drizzling, otherwise, the drizzle will melt and become runny instead of setting nicely.

Step 10: Prepare the Lemon Drizzle

• While the cake is cooling, prepare the lemon drizzle. In a small bowl, whisk together the powdered sugar and the remaining lemon juice (from 1.5 lemons). Whisk until smooth and you have a pourable glaze. If the drizzle is too thick, add a tiny bit more lemon juice, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.

Step 11: Drizzle the Cake

• Once the cake is completely cool, slowly drizzle the lemon glaze evenly over the top of the bundt cake. You can use a spoon or a piping bag (without a tip) for more controlled drizzling. Allow the drizzle to set for about 15-20 minutes before serving. As the drizzle sets, it will create a beautiful, slightly crunchy sugary coating.

Step 12: Serve and Enjoy!

• Slice and serve your delicious Lemon Drizzle Bundt Cake. Enjoy the bright lemon flavor and the satisfying texture of this homemade treat. Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.