White Chocolate & Lemon Drizzle Bundt Cake

This was Marie Curie’s 2016 Blooming Great Tea Party Campaign Cake! A great cake to eat when you have friends over and lots of fun to get the kids involved in decorating!


For the cake:

150g white chocolate

240g unsalted butter

350g caster sugar

4 eggs (large)

380g self raising flour

Zest of 1 ½ lemons

100ml whole milk

For the drizzle:

Juice of 2 lemons

250g icing sugar

100ml water

For the decoration:

150g white chocolate

Jar of lemon curd

You will need a Bundt tin


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

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 3-5 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.