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Lemon and prosecco bundt cake

If you want a light, yummy and attractive looking cake for a summer anniversary event, garden party, afternoon tea or other celebrations, try this lemon and prosecco bundt cake. It’s light, zesty, pretty and really easy to make!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 cups self-raising flour
  • 1 cup sugar
  • 1 tsp baking powder
  • Pinch salt
  • 4 eggs room temperature
  • 1 cup milk can be plant -based
  • ½ cup sunflower or olive oil
  • 3 lemons zested and juiced
  • ½ cup Prosecco
  • For the Lemon Prosecco glaze
  • 1 Tbsp Prosecco
  • 1 Tbsp lemon juice
  • Icing sugar

Method
 

  1. Preheat the oven to 170°C (350 F).
  2. Sift the flour into a bowl. Add the sugar, salt and baking powder.
  3. In another bowl mix the eggs, milk and oil.
  4. Add this the flour gradually, while stirring, until you get a smooth and consistent batter. 
  5. Stir in the lemon zest and juice, then the Prosecco and mix gently until they have properly incorporated.
  6. Lightly grease a bundt cake pan or silicon mould, then pour in the batter.
  7. Bake for 45-50 minutes in the middle of the oven or until an inserted skewer comes out clean.
  8. Let the cake cool in the tin for 5 minutes, then carefully turn it out onto a wire rack.
  9. Mix the prosecco, lemon juice and some icing sugar to make a thin glaze.
  10. Brush the cake with it, then add more sugar to the remaining glaze until you get a thick, creamy icing.
  11. Drizzle this over the cake and let it set.
  12. Dust with icing sugar just before serving.