There are certain recipes that, once you make them, feel like you’ve unlocked a kind of kitchen magic. You know those recipes where you don’t just follow the steps, you become part of the process, and everything falls into place so effortlessly that it feels like you’ve been baking this way forever. One of those recipes for me is Nigella Lawson’s famous Bundt cake. It’s simple in concept but somehow manages to deliver such a deep, rich flavor, it feels almost decadent-like it’s been passed down through generations.
I stumbled upon this recipe during one of those lazy Sunday afternoons when I was scrolling through Nigella’s cookbook, How to Be a Domestic Goddess. At the time, I was looking for something comforting to bake but didn’t want to spend hours in the kitchen. This Bundt cake struck me as the perfect middle ground-elegant yet effortless. After baking it, I quickly realized that Nigella’s version of Bundt cake is no ordinary cake; it has an almost alchemical ability to turn a regular afternoon into something special.
Nigella Lawson’s Bundt Cake Recipe
Before I dive into the details of making the cake itself, I should say this: Nigella’s Bundt cake is comfort in every bite, but it’s also the kind of cake that feels like it’s dressed up for a more formal occasion. The combination of sour cream and butter gives it that luscious, moist crumb that you want to sink your teeth into, while the delicate vanilla and orange zest add an elegant complexity that makes it feel like you’re eating a slice of something far more intricate than the simple list of ingredients would suggest.
The best part? It’s incredibly versatile. Nigella’s recipe can be adapted to whatever mood you’re in. One day you could add a swirl of cocoa powder for a chocolatey twist, and the next, you might throw in some lemon zest and poppy seeds for a citrusy, slightly nutty take on the classic. But even on its own, with just a dusting of powdered sugar, it’s absolutely perfect.
Ingredient List
Here’s the list of ingredients that come together to form this magical cake:
- Butter (unsalted) – 200g (softened)
- Sugar (caster sugar) – 200g
- Flour (plain or all-purpose) – 200g
- Baking Powder – 1 ½ tsp
- Sour Cream – 100g
- Eggs – 3 large, at room temperature
- Vanilla Extract – 1 tsp
- Zest of 1 orange (you could swap this out for lemon zest if you prefer)
- A pinch of salt
For the glaze (optional, but highly recommended for an extra touch of decadence):
- Icing Sugar – 150g
- Juice of 1 orange
How To Make Nigella Lawson’s Bundt Cake?
The beauty of this cake lies in its simplicity. There’s no complicated method, no need to sift things with precision or stress about folding techniques. Just follow the steps below, and you’ll have a cake that feels like it took hours to prepare, but really, it’s all about letting the ingredients work their magic.
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Preheat The Oven
Start by preheating your oven to 180°C (350°F) and greasing your Bundt pan well with butter or cooking spray. This step is crucial, so the cake doesn’t stick to the pan. (Trust me, nobody wants to lose that beautiful shape when you flip it out.) If you’re feeling fancy, you can lightly flour the pan after greasing it.
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Mixing The Wet Ingredients
In a large mixing bowl, cream together the softened butter and sugar until the mixture is pale and fluffy. This usually takes a couple of minutes with an electric mixer, or if you’re feeling like a workout, you can use a hand whisk. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and orange zest, which will perfume the batter with that subtle citrusy fragrance.
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Dry Ingredients
In another bowl, sift together the flour, baking powder, and a pinch of salt. Nigella’s instructions don’t ask for sifting, but I always find that doing it adds a little air to the flour, which makes the cake lighter.
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Combining The Two Mixtures
Now, gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start with a third of the dry ingredients, mix, then add half the sour cream, mix again, and repeat. The batter should come together smoothly and feel thick but still scoopable.
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Baking
Spoon the batter into your prepared Bundt pan, smoothing the top so it’s level. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. I recommend checking at the 45-minute mark to avoid over-baking. Every oven is a little different, and you want that perfect, tender crumb.
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Cooling
Once baked, let the cake sit in the pan for about 10 minutes to cool slightly. Then, carefully turn it out onto a wire rack to cool completely before glazing.
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Glazing
While the cake cools, mix together the icing sugar and orange juice to make a smooth glaze. Drizzle the glaze over the cake once it has cooled completely, letting it trickle down the sides.
Things I Learned
Baking this Bundt cake taught me a lot about the beauty of simplicity. I’ve baked a ton of cakes before, but there was something special about the way this one came together. For starters, I learned that the sour cream is absolutely essential-it gives the cake this incredible richness and moisture, and without it, the cake would be nowhere near as luxurious.
Also, I learned the importance of don’t rush the mixing process. If you give the butter and sugar enough time to cream together, you’ll get that soft, airy texture that is the hallmark of great cakes. If you rush through that, you’ll end up with a denser cake. Also, don’t skip the orange zest. It adds a freshness that makes the cake feel light and bright, despite the richness.
And lastly, I found that while the cake is great on its own, the glaze takes it to another level. That extra touch of sweetness and citrus just elevates the whole thing. If you have any leftover glaze (which I’ve never had), it’s perfect as a drizzle over pancakes or waffles the next morning.