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St Clementine Bundt Cake




250g Butter, unsalted 

250g Sugar 

1 tsp Vanilla extra 

4 Large free range eggs 

250g Self raising flour 

1 Lemon 

1 Lime 

1 Orange zest for cake and juice for the icing 

200g Icing sugar 


Here’s how:


Mix together the butter and sugar in a bowl with an electric whisk. The mixture needs to be nice, light and fluffy. Then add the eggs one at a time making sure you mix well between each egg. 

Add the zest from the citrus fruit along with the flour. 

Fold the mixture together carefully. 

Transfer the cake mixture into a non stick Bundt tin and bake in a pre heated oven 170c for 30-40 minutes or until golden and cooked through. 


Once the cake has come out of the oven, leave to rest for 20 minutes before turning out. 

Mix together in a small bowl the icing sugar and citrus juice 

Drizzle the icing over the cake before serving.  


Recipe by Peter Sidwell 

St Clementine Bundt Cake

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