White Chocolate Bundt Cake (Lemon)

This is a quiet, classic Bundt cake. The kind that is patient under a cake dome on the counter, miraculously improving as it sits. Basic ingredients with the fresh tang of lemon and the added sweetness of white chocolate.

White Chocolate:
white chocolate, chopped (150 g)
butter (40 g)

Lemon Bundt Cake:
butter, room temperature (250 g)
castor sugar (330 g)
2 Tbsp. lemon zest, freshly grated (~ 10 g)
4 eggs
sour cream (150 g)
lemon juice, freshly squeezed (100 mL)
all-purpose flour, unbleached (375 g)
1 tsp. baking powder
¾ tsp. baking soda
½ tsp. sea salt

Honey Lemon Glaze:
confectioners' sugar (100 g)
2 Tbsp. pure honey (~ 34 g)
lemon juice, freshly squeezed (start with 1 Tbsp.)

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Generously grease a Bundt tin and set aside.

Melt the White Chocolate:
In a small bowl, melt the white chocolate with 40 g butter a double-boiler. Set aside. 

Make the Lemon Bundt Cake:
In another small bowl, combine the sugar and zest. Gently press the zest into the sugar. Once well combined, set aside.

In a separate small bowl or measuring jug, combine the sour cream and lemon juice. Stir to loosen the sour cream and incorporate the juice. Set aside.

In yet another bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the 250 g butter and the sugar/zest mixture until light and fluffy. Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. 

Add half of the flour mixture. Combine on the lowest speed or fold with a spatula. Add the sour cream mixture and do the same. Finally, add in the rest of the flour mixture. Fold until there are a few streaks of flour left.

Add in the white chocolate mixture (you may need to heat it up again) and fold until evenly incorporated.

Pour batter into prepared Bundt tin in a preheated oven. Bake for 40-50 minutes or until it bounces back when lightly pressed and a skewer comes out clean. You may need to cover it with foil ¾ of the way through the baking if it is browning too quickly.

Cool for 10 minutes then flip out onto a cooling rack.

Make the Honey Lemon Glaze:
In a bowl, sift the confectioners' sugar. Add the honey and 1 Tbsp. of lemon juice. Stir to combine. If you’d like it thinner, add more lemon juice.