Lemon & Kunzea Bundt Cake


  • 125gm unsalted butter

  • 125gm cream cheese block
  • 1 cup caster sugar
  • 2 eggs
  • 2 teaspoons kunzea
  • ¾ cup self raising flour sifted
  • 3 teaspoons lemon zest


  • 1 cup icing sugar, sifted
  • 2 teaspoons butter melted
  • ½ teaspoon lemon myrtle
  • ½ teaspoon lemon zest
  • 2 tablespoon lemon juice


  • Preheat oven to 160c fan forced (180c no fan)
  • Grease a 20cm Bundt cake tin
  • Using an electric mixer beat butter and cream cheese until smooth. Add sugar, kunzea, eggs, flour and lemon zest.  Continue mixing until well combined.
  • Pour mixture into tin. Bake for 50 minutes or until a skewer comes out clean. Allow to cool for 10 minutes in the tin and then transfer to a wire rack to cool completely.
  • To make the icing. In a bowl add icing sugar, butter, lemon myrtle and lemon zest. Whisk to combine and gradually add the lemon juice until you have a thick smooth icing.
  • Spoon icing over the cool cake allowing it to drop deliciously down the sides.

Lemon Myrtle and Kunzea Bundt Cake

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