The Great Australian Bake Off

The perfect mix of sour and sweet, this lemon and raspberry Bundt cake is made for afternoon tea.


  • Cake

  • 150g frozen raspberry puree

  • ½ tsp red gel paste food colouring

  • 450g plain flour

  • 1 tsp baking powder

  • ½ tsp bicarb soda

  • ¾ tsp salt

  • 180ml buttermilk

  • 75ml lemon juice

  • zest of 3 lemons

  • 250g unsalted butter, at room temperature

  • 450g caster sugar

  • 5 large eggs

  • 1 tsp vanilla bean paste

  • 2 punnets of fresh raspberries for decoration

  • candied lemon curls made from zest from lemon used for the syrup

  • Syrup

  • 150ml lemon juice

  • 130g caster sugar

  • Glaze

  • 140g icing sugar

  • 1-3 tbs lemon juice

  • Pinch Salt


  • 1.

    Preheat oven to 160°C.

  • 2.

    Bring raspberry puree to a boil over medium-low head in a small saucepan. Simmer for 10 minutes then set aside to cool.

  • 3.

    Grease a 12-cup Bundt pan with canola oil. Whisk flour, baking powder, bicarb soda and salt in a medium bowl to blend. Combine buttermilk, lemon juice and zest in a small jug.

  • 4.

    Beat 240g butter in the bowl of an electric stand mixer until smooth. Slowly add sugar and beat until well combined. Beat in eggs, one at a time, scraping down the sides several times to ensure even mixing. Add vanilla bean paste and mix well. Stir in dry ingredients alternating with the buttermilk mixture, occasionally scraping down the sides of the bowl.

  • 5.

    Transfer about 2 cups of the batter to a small bowl. Fold in the raspberry juice until evenly combined. Add small amount of red gel paste to achieve a raspberry colour when baked.

  • 6.

    Using two spoons add spoonfuls of each of the batters alternately to the tin. Drag the handle of a teaspoon through the mixture to create a marbled effect. Tap the filled Bundt pan gently on the counter a few times to release any large bubbles in the batter.

  • 7.

    Bake in preheated oven until pale golden and cracked on top, about 55 to 60 minutes. Test by inserting a skewer into the cake – it should come out with just a few crumbs attached. Let cake cool for 7-10 minutes. Turn onto a wire rack to cool. Immediately place the rack over a rimmed baking sheet and brush the syrup over the cake's hot surface, allowing the syrup to absorb completely before adding more. Cool cake to room temperature.

  • 8.

    For the syrup, while the cake bakes, prepare the lemon syrup. Combine lemon juice and sugar in a small saucepan over low heat. Stir until the sugar dissolves. Using a channel knife zester create curls of lemon rind for decoration and add to the syrup. Continue to cook for a few minutes until the mixture becomes syrupy. Remove candied lemon rind and place on baking paper. Set rind and syrup aside. Brush some of the warm syrup over the cake.

  • 9.

    For the glaze, whisk together icing sugar, lemon juice and salt in a small bowl. Add more lemon juice or sugar as needed to achieve desired consistency. The glaze should be thick but pourable. Drizzle glaze over the cooled cake. Top with curls of candied lemon rind and fresh raspberries, placing extra raspberries in hole of cake. Serve.


This recipe has not been edited or tested by the Bake Off Food Department.

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