I baked this pretty, tender-crumbed, berry studded, lemon scented bundt cake a few weeks months ago and loved it.  Let’s face it, lemon is the new chocolate; chocolate will always be my first love however lemon has become so much a part of my cooking repertoire, it’s hard to imagine life without it.

The first time I made this cake I didn’t prepare the tin properly, not really thinking about the fact that it’s a specialty type of cake tin and the cake fell apart in this spectacular way … however, it’s such a fluffy, soft, appealing cake that it was well worth making again (and it didn’t go to waste, cake is cake).

I won’t lie though, I had some anxiety the second time around but I used these directions and it went quite well.  I have to admit, I was seduced by the cute shape of the bundt tin and didn’t really think about the logistics that go with making a cake with a softer, fluffier texture.

The key things with bundt tins are to grease really, really well, getting into every corner, and flouring the tin before spooning in the cake mixture and also, I used this tin with removable sides which made it easier.  Alternatively, you could always try a round tin (I haven’t tried this myself) if you want less drama.

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