We keep going back to bundt cakes ever sine we got a tin and this week is no exception. Fortunately Simply Nigella contains quite a number of these, and we seem to be working our way through them with this lemon and thyme bundt cake. If you want to find a copy of this recipe online, you can find it at Chatelaine.
The cake is pretty easy to make – basically bung it all together and stick it in the tin (or at least that’s my recollection!). It rises enormously though – this was by far our biggest bundt do far! We topped it off with some lemon icing (badly) and sugar stars. It looked pretty enough and the slices were huge!
It was a hugely substantial and hugely satisfying cake, but the flavour wasn’t quite as strong as we were expecting. This is possibly because I didn’t put enough thyme it, and possibly also because I forgot to add the juice of one of the lemons (I just added the zest). The result was more like a Madeira cake with a hint of lemon – but that’s certainly no bad thing and we demolished the lot!