White Chocolate & Lemon Drizzle Bundt

Fancy a slice of this year's official Blooming Great Tea Party bake? Wow your tea party guests with this indulgently scrumptious Bundt cake recipe, created by baking blogger guru, Suzy Pelta.

Ingredients for the cake

  • 150g white chocolate
  • 240g unsalted butter
  • 350g caster sugar
  • Four eggs (large)
  • 380g self raising flour
  • Zest of 1 ½ lemons
  • 100ml whole milk

Ingredients for the decoration

  • Juice of two lemons
  • 250g icing sugar
  • 100ml water
  • 150g white chocolate
  • Jar of lemon curd


1. Preheat the oven to 170 degrees and carefully grease your Bundt tin thoroughly.

2. Melt the white chocolate over a pan of simmering water and set aside to cool slightly.

3. Cream the butter and sugar together in the bowl of a freestanding mixer. Leave to beat for three to five minutes, until pale and fluffy.

4. Add in one egg, beat thoroughly, then add a quarter of the flour and mix until completely incorporated.

5. Repeat this process with the remaining eggs and flour, and with the final quarter of flour add in the milk.

6. Add the lemon zest to the melted white chocolate, stir and then add the lemony chocolate mixture to the main bowl. Mix together.

7. Spoon the thick cake batter into your Bundt tin, tap the tin on the work surface to remove air bubbles and then bake it in the oven for 40-50 until a cake tester comes out clean.

8. Once baked, remove the cake from the oven and leave to cool in the tin on a wire rack. Put all of the drizzle ingredients in a pan and heat until you have a sugar syrup.

9. Using a toothpick, prick holes all over the warm cake and pour the drizzle over it.

10. Allow the cake to cool completely before removing it from the tin and transferring it to a cake stand.

11. Melt the remaining white chocolate and stir the lemon curd to loosen it, before spooning both over the cake.

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