This fluffy Lemon Vanilla Butter Cake recipe moist and tender with a delicate crumb and rich buttery flavour. This vanilla bundt cake is gorgeous, filled with lemon curd and topped with a simple lemon icing.
Preheat the oven to 180C / 350F / 160C fan forced. Grease a bundt tin well (making sure to get into all the groovethen flour it, making sure to turn the tin until fully coated. Tip away any excess flour.
Add the flour, corn flour, baking powder and salt to a bowl and mix well to combine. Set aside.
Using a stand mixer with whisk attachment, beat together the butter and sugar until very light and creamy (4-5 minutes). Add the eggs one at a time, adding the vanilla in with the last egg. Beat well after each addition.
Scrape down the sides of the bowl, then add 1/3 of the flour mixture. Use a spatula to stir it until just combined. Follow with half the milk and stir until just combined. Repeat this process with the remaining flour and milk, each time mixing until just combined - don't overmix.
Pour 1/3 of the cake batter into the bundt tin and level it out. Spoon over half of the lemon curd just around the centre of the batter so that it doesn't touch the edges of the pan. Repeat with another layer of batter, then curd and then a final layer of cake batter.
Bake for 45-50 minutes until a toothpick comes out almost clean. Allow to cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
FOR THE SIMPLE LEMON ICING
Once the cake has cooled, sift the icing sugar into a medium bowl then add the melted butter, lemon juice and vanilla. Mix well to combine, then drizzle over the cake.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.