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Recipe Collection

Lemon Drizzle Bundt with Berries and Rose

Liam Desbois — 2020

This cake is a stunning showstopper combining the nostalgic zingy flavours of a lemon drizzle, with elevated herbaceous notes from rosemary and sweet tartness of berries served alongside. With a straightforward method and great flavours, it would be hard to decline a second slice. 

Serves: 12, generously

Prep time: 20-25 minutes
Cook time: 45 minutes

Photography: Liam Desbois
Styling: Hattie Arnold

Season: Summer/Autumn


For the sponge
250g unsalted butter, softened plus extra for greasing the cake tin
250g golden caster sugar
Zest of 3-4 lemons, saving the juice for the syrup and icing
3 large eggs
1 tsp vanilla extract
250g plain flour
2 tsp baking powder
½ tsp salt
50g buttermilk

For the syrup
2 tbsp golden caster sugar

2 tbsp lemon juice
2 sprigs of rosemary 

100g icing sugar
Juice of 2 lemons 

To Decorate
Rose petals, or other seasonal edible flowers
Seasonal berries
Raspberry powder, dusting 


  1. Preheat your oven to 180°C (fan), and generously grease a 25cm bundt tin. 

  2. Cream the butter and sugar until pale and fluffy, for around 5 to 6 minutes. Grate in the zest of the lemon and mix until combined. Slowly and gradually add the eggs one at a time, making sure each egg is well incorporated after each addition. 

  3. Mix in the vanilla extract. Sift in the flour, baking powder and salt and gently fold into the mixture until combined, then fold in the buttermilk. Gently dollop the mixture into the tin and evenly smooth the top. Bake in the middle of the oven for 40 to 45 minutes, or until a skewer inserted in the centre comes out clean. 

  4. While the cake is cooking put the sugar, lemon juice and rosemary in a pan, and heat over a low heat until the sugar has dissolved. Turn the heat up to medium and simmer for around 2 minutes until slightly thickened to a syrup consistency, leave to cool and remove the sprigs of rosemary. 

  5. Once you take the cake out of the oven, pierce multiple times with a skewer and drizzle the syrup over the top of the cake. Leaving the cake to cool slightly, for around 20 minutes before turning out onto a wire rack, then leave to cool completely. 

  6. Once the cake has cooled, you can decorate the cake with the icing. To make the icing place the sifted icing sugar into a mixing bowl and slowly add in the lemon juice until it is a thick coating consistency. Slowly drizzle the icing over the cake letting it slowly trickle down the sides before leaving to set for a few minutes, top with berries, rose petals and a light dusting of raspberry powder. 

— about the author

London based food stylist, recipe writer and tester Hattie Arnold studied at Leiths School of Food & Wine before going on to work as a pastry chef at Petersham Nurseries Café in Richmond. There she developed a love for fresh, seasonal and sustainable food that she has carried over into her food styling and recipe writing for cookbooks and food magazines.


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