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This Lemon Syrup Bundt Cake is the showstopper that you need at your next event, birthday or party. Do not be intimated by the photo's, this beauty can be kept simple or be made glam. Top it with a simple plum and white chocolate ganache and if the moment allows, adorn it with a crown of torched meringue. What will you do with this recipe? I am so excited to see.

Sitting on natural fabric is a ceramic cake stand with a lemon syrup bundt cake on top of it. It is decorated with a boysenberry ganache dripping down the sides and is topped with piped meringue that has been torched. There are flowers behind it and glowing fairy lights.

I love a Lemon Syrup Bundt Cake and this one is no exception. This keke (cake) was developed a few years ago but it needed some adjusting. I wanted the crumb to be softer and the citrus to come through more. I finally mastered it and served it to my whānau the other night who loved it. It can be served plain or get crazy and serve it with my White Chocolate and Plum Ganache and Swiss Meringue.

More lemon recipe to try:

If you want a simpler lemon recipe, check out these Lemon Bars, you won't regret it. Or do you want a fresh pihikete (biscuit)? These Lemon, Raspberry & White Chocolate Biscuits and Strawberry Jam Drops are a must try.

Videography and photography taken by Sarah Henderson.

Ingredient Tips for this Lemon and Syrup Bundt Cake:

On a table is a soft grey tablecloth with a wooden board on it. On the board is vintage plates and cups with cake ingredients on it. There is butter, flour, baking powder, mandarins and vanilla in view. Soft fairy lights are seen in the background.

Sugar: Caster sugar is best for this keke (cake) but could be swapped with brown sugar if need be.
Citrus: Fresh rēmana (lemons) and ārani (oranges) are used for this recipe but I have given options to only use lemons.
Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
Eggs: I always use free-range hēki (eggs) but use what you have.
Yogurt: Use a miraka tepe huka-kore (unsweetened yogurt).
Flour: Plain or high grade flour both work in this recipe.
Cornflour: This creates a lightness to the cake.
White Chocolate: This is used in the cake and ganache so use a good quality tiakarete mā (white chocolate) for the best result.

Expert Advice:

Name: Lemon and White Chocolate Syrup Cake - Keke Waihuka Rēmana me te Tiakarete Mā
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Ingredients: 1 C (220 g) huka one (caster sugar); Kiri rēmana (lemon zest, of 3 lemons); Kiri ārani (orange zest, of 1 orange). This can be replaced with another lemon if you want to.; 170 g pata kūteretere (softened butter); 2 tsp wanira (vanilla); ½ tsp tote (salt, fine); 2 hēki iti (small eggs, size 6); 1 C (250 ml) miraka tepe huka-kore (unsweetened yogurt, room temperature); 1 ¼ C (185 g) puehu parāoa noa (plain flour); ⅓ C (45 g) puehu kānga (cornflour); 1 tsp pēkana paura (baking powder); ½ tsp pēkana houra (baking soda); ¼ C (55 g) huka one (caster sugar); 90 g tiakarete mā (white chocolate); Wai rēmana (lemon juice, 3 lemons freshly squeezed); Wai ārani (orange juice, 1 orange). This can be replaced with another lemon if you want to.; ¼ C huka one (caster sugar); 1 quantity of my White Chocolate and Plum Ganache; 140 g tiakarete mā (white chocolate); ¼ C (60 ml) kirīmi (cream); ¼ C paramu tauraki-tio (freeze dried plums); ½ tsp wanira (vanilla); 1 tbsp puehu huka (icing sugar); 2 kahu hēki (egg whites); ½ C (110 g) huka one (caster sugar); ¼ tsp kirīmi tāta (cream of tartar)

Rubbing the kiri rēmana (lemon zest) and kiri ārani (orange zest) in to the huka (sugar) releases the oils in the zest and intensifies the flavour in the cake so don't skip this step.

Take the time to whip the pata (butter) and huka (sugars) for the specified time. This will ensure a nice rise to the cake and give the sugar time to dissolve into the butter.

Many bundt tins are expensive but not all of them are. I found the tin that I baked this keke (cake) in for around $15 NZD. It is a 21 cm Wiltshire Rose Gold Bundt Cake Pan and works perfectly.

The most important step when using a bundt tin is to grease it really well and bake it a little higher. So, baste the tin with a thick layer of pata (butter) and make sure that the cake is baked at the right temperature.

This keke (cake) can also be baked in a 23 cm standard cake tin.

STEP BY STEP INSTRUCTIONS FOR THE LEMON SYRUP BUNDT CAKE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

The sugar and mandarin zest is being rubbed together with two hands, the action shows the sugar being rubbed and dropping in to the glass bowl.

1. Prepare the Cake Tins:

If you are baking in a 21 cm bundt tin, preheat the oven to 170 °C, bake setting or 160 °C fan bake setting. Heavily grease the tin with pata kūteretere (softened butter) making sure to lather it up and get into every nook and cranny.

If you are using a 23 cm springform tin, preheat the oven to 160 °C, bake setting or 150 °C fan bake setting. Grease with pata (butter) and line the base and the sides with baking paper.

2. Make the Citrus Sugar:

Add the first measure of huka one (caster sugar) in to a large bowl. Finely grate in the kiri rēmana (lemon zest) and kiri ārani (orange zest).

Using your hands, rub the zest in to the huka one (caster sugar) until fragrant and all of the huka (sugar) has been kissed by the citrus. This step really develops the citrus flavour in the keke (cake).

A small glass bowl with a stand is on a wooden bench and Naomi is separating and egg in to it. The egg yolk is one part of the egg and the whites are going in to the bowl. A large bowl of whipped butter is in the background.

3. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), wanira (vanilla) and tote (salt) to the ranunga huka (sugar mixture).

Whip it on high speed for 4-5 minutes until light and fluffy in colour and texture.

4. Prepare the Eggs:

Seperate the two hēki (eggs).

The tōhua hēki (egg yolks) is added in to the butter mixture.

Add the kahu hēki (egg whites) in to a medium bowl and set it aside.

Naomi Toilalo is holding an old blue vintage sifter and is sifting flour in to a ceramic bowl. On the table next to her is the flowers and citrus.

5. Mix in the Egg Yolks and Yogurt:

Whip the tōhua hēki (egg yolks) in to the butter mixture for 30 seconds or until light and fluffy.

Fold in the miraka tepe (yogurt).

6. Add the Dry Ingredients:

Sift the puehu parāoa (flour), puehu kānga (cornflour), pēkana paura (baking powder) and pēkana houra (baking soda) in to the whipped butter mixture.

Whētuihia (fold it) and set it aside briefly.

A glass vintage bowl sits on a wooden table. It has a cake mixture in it and meringue is being folded in to it. Streaks of meringue can be seen in the mixture.

7. Make the Meringue:

Add the second measure of huka one (caster sugar) to the reserved kahu hēki (egg whites).

Whip it on medium - high speed until stiff peaks appear.

8. Fold the Meringue in to the Cake Batter:

Add a third of the merenge (meringue) in to the flour mix at a time, folding well after each addition.

9. Add the White Chocolate:

Using a grater, grate the tiakarete mā (white chocolate) directly in to the mixture.

Whētuihia anō - fold it again.

A rose pink bundt cake tin sits on a wooden. It has been filled with cake batter. There is a mandarin next to it.

10. Bake the Lemon and White Chocolate Syrup Cake:

Pour the batter in to the prepared cake tin. Smooth out the top and bake.

If you are baking it in a bundt tin, bake for 50 minutes in a 170 °C, bake setting or 160 °C fan bake setting.

If you are baking it in a 23cm tin, bake for 55 minutes in a 160 °C, bake setting or 150 °C fan bake setting.

11. Prepare the Syrup:

10 minutes before the keke (cake) is finished baking, make the waihuka (syrup).

Juice the rēmana (lemons) and ārani (orange), you should get around ⅔ - ¾ C juice in total.

Pour the wai in to a pot with the huka one (caster sugar). Boil over medium - high heat for 4-5 minutes then remove it from the heat and leave it to the side.

On a soft grey tablecloth sits a black tray that has a cooling rack on top of it. On top of the cooling rack is a freshly baked Lemon Syrup Bundt Cake that is being basted with lemon syrup with a pastry brush.

12. Cover the Bundt Cake in the Syrup:

The cake can be served warm just as it is or follow me for more options.

If you have baked in a bundt tin, remove the baked keke (cake) from the oven and leave it to sit in the tin for 10 minutes. Then flip it on to cooling rack to reveal the beauty of your keke (cake).

Place the cooling rack on top of a large pereti (plate) or tray and baste the cake with the waihuka (syrup) with a pastry brush. The plate/tray will catch the drips which you can then use to baste the cake.

If you are using a 23 cm cake tin, see the instructions in the recipe below.

Sitting on natural fabric is a ceramic cake stand with a lemon syrup bundt cake on top of it. It is decorated with a white chocolate and plum ganache dripping down the sides of it. Naomi has a spoon and is adding more to the cake. A bunch of flowers sit in the background.

13. Make the White Chocolate and Plum Ganache:

Allow the cake to cool completely before adding the ganache.

Make one quantity of my White Chocolate and Plum Ganache.

14. Add the Ganache on to the Cake:

For the Bundt Cake: Drizzle the kirīmi (ganache) over the keke (cake), gently nudging it over the edges so it falls down nicely. Serve it just like that or decorate it with the merenge (meringue).

If you are using a 23 cm cake tin, see the instructions in the recipe below.

Sitting on a ceramic cake stand is lemon syrup bundt cake. It is decorated with a boysenberry ganache dripping down the sides and is topped with piped meringue that is being torched in the shot.

15. Make the Swiss Meringue:

Make my Swiss Meringue recipe but use the quantities below. You are using slightly less ingredients but the technique remains the same.

16. Decorate the Cake with Meringue:

Add it to a piping bag or add directly it on top of the keke (cake) in whichever way you want to. Refer to the video to see how I created mine.

I finished it off by torching the cake, which is also optional. A few edible putiputi (flowers) topped off this stunning creation.

A top shot shows, a ceramic cake stand sitting on natural fabric with a lemon syrup bundt cake on top of it. It is decorated with a boysenberry ganache dripping down the sides and is topped with piped meringue that has been torched. There are flowers behind it.

17. Store the Lemon and White Chocolate Syrup Cake:

This will keep well in a sealed container for up to 5 days in the cupboard but I am positive that it will not last long.

If you have decorated the keke (cake) with merenge (meringue), it will retain its hold for up to 24 hours but anything beyond that it may start to lose its flair.

Simply scrape it off or eat it off and the cake will be well.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A Lemon Syrup Bundt Cake is a on a ceramic cake stand. It has drizzle boysenberry ganache drizzling down off the cake and is topped with swirly torched meringue.

Print Pin

Lemon and White Chocolate Syrup Cake - Keke Waihuka Rēmana me te Tiakarete Mā

A delicious lemon and white chocolate syrup cake that can be baked in a bundt tin or a cake tin. Topped with a simple plum and white chocolate ganache and the option of torched Swiss meringue on top.

Course Baking

Cuisine Cake

Keyword best lemon syrup cake nz, best lemon syrup cake recipe, best lemon syrup cake recipe nz, lemon bundt cake recipe, lemon bundt cake recipe nz, lemon syrup bundt cake nz, te reo Māori

Prep Time 45

Cook Time 55

Total Time 1 40

Servings large cake (serves 10 - 12 people)

Equipment

1 x 21 cm Bundt Tin or a

Ingredients

Lemon and White Chocolate Cake - Keke Rēmana me te Tiakarete Mā

1 C (220 g) huka one (caster sugar)
Kiri rēmana (lemon zest, of 3 lemons)
Kiri ārani (orange zest, of 1 orange). This can be replaced with another lemon if you want to.
170 g pata kūteretere (softened butter)
2 teaspoon wanira (vanilla)
½ teaspoon tote (salt, fine)
2 hēki iti (small eggs, size 6)
1 C (250 ml) miraka tepe huka-kore (unsweetened yogurt, room temperature)
1 ¼ C (185 g) puehu parāoa noa (plain flour)
⅓ C (45 g) puehu kānga (cornflour)
1 teaspoon pēkana paura (baking powder)
½ teaspoon pēkana houra (baking soda)
¼ C (55 g) huka one (caster sugar)
90 g tiakarete mā (white chocolate)

Lemon and Orange Syrup - Mīere Rēmana me te Ārani

Wai rēmana (lemon juice, 3 lemons freshly squeezed)
Wai ārani (orange juice, 1 orange). This can be replaced with another lemon if you want to.
¼ C huka one (caster sugar)

White Chocolate and Plum Ganache - Kirīmi Tiakarete Mā me te Paramu

1 quantity of my White Chocolate and Plum Ganache
140 g tiakarete mā (white chocolate)
¼ C (60 ml) kirīmi (cream)
¼ C paramu tauraki-tio (freeze dried plums)
½ teaspoon wanira (vanilla)
1 tablespoon puehu huka (icing sugar)

Swiss Meringue - Tāhungahunga Swiss (optional decoration)

2 kahu hēki (egg whites)
½ C (110 g) huka one (caster sugar)
¼ tsp kirīmi tāta (cream of tartar)

Instructions

Prepare the Cake Tins:

If you are baking in a 21 cm bundt tin, preheat the oven to 170 °C, bake setting or 160 °C fan bake setting.
Heavily grease the tin with pata kūteretere (softened butter) making sure to lather it up and get into every nook and cranny.
If you are using a 23 cm springform tin, preheat the oven to 160 °C, bake setting or 150 °C fan bake setting.
Grease with pata (butter) and line the base and the sides with baking paper.

Make the Citrus Sugar:

Add the first measure of huka one (caster sugar) in to a large bowl.
Finely grate in the kiri rēmana (lemon zest) and kiri ārani (orange zest).
Using your hands, rub the zest in to the huka one (caster sugar) until fragrant and all of the huka (sugar) has been kissed by the citrus.
This step really develops the citrus flavour in the keke (cake).

Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), wanira (vanilla) and tote (salt) to the ranunga huka (sugar mixture).
Whip it on high speed for 4-5 minutes until light and fluffy in colour and texture.

Prepare the Eggs:

Seperate the two hēki (eggs).
The tōhua hēki (egg yolks) is added in to the butter mixture.
Add the kahu hēki (egg whites) in to a medium bowl and set it aside.

Mix in the Egg Yolks and Yogurt:

Whip the tōhua hēki (egg yolks) in to the butter mixture for 30 seconds or until light and fluffy.
Fold in the miraka tepe (yogurt).

Add the Dry Ingredients:

Sift the puehu parāoa (flour), puehu kānga (cornflour), pēkana paura (baking powder) and pēkana houra (baking soda) in to the whipped butter mixture.
Whētuihia - fold it and set it aside briefly.

Make the Meringue:

Add the second measure of huka one (caster sugar) to the reserved kahu hēki (egg whites).
Whip it on medium - high speed until stiff peaks appear.

Fold the Meringue in to the Cake Batter:

Add a third of the merenge (meringue) in to the flour mix at a time, folding well after each addition.

Add the White Chocolate:

Using a grater, grate the tiakarete mā (white chocolate) directly in to the mixture.
Whētuihia anō - fold it again.

Bake the Lemon and White Chocolate Syrup Cake:

Pour the batter in to the prepared cake tin.
Smooth out the top and bake.
If you are baking it in a bundt tin, bake for 50 minutes in a 170 °C, bake setting or 160 °C fan bake setting.
If you are baking it in a 23cm tin, bake for 55 minutes in a 160 °C, bake setting or 150 °C fan bake setting.

Prepare the Syrup:

10 minutes before the keke (cake) is finished baking, make the waihuka (syrup).
Juice the rēmana (lemons) and ārani (orange), you should get around ⅔ - ¾ C juice in total.
Pour the wai in to a pot with the huka one (caster sugar).
Boil over medium - high heat for 4-5 minutes then remove it from the heat and leave it to the side.

Cover the Bundt Cake in the Syrup:

If you have baked in a bundt tin, remove the baked keke (cake) from the oven and leave it to sit in the tin for 10 minutes.
Then flip it on to cooling rack to reveal the beauty of your keke (cake).
Place the cooling rack on top of a large pereti (plate) and baste the cake with the waihuka (syrup) with a pastry brush.
The plate will catch the drips which you can then use to baste the cake.
The cake can be served warm just as it is or follow me for more options.

Cover the Lemon Cake in the Syrup:

If you have baked in a cake tin, remove the baked keke (cake) from the oven and keep it in the tin.
Poke holes all over the cake with a kebab stick or something similar.
Pour the waihuka (syrup) evenly all over the keke (cake).
Allow the keke (cake) to absorb the waihuka (syrup) for 10 minutes in the tin.
Then release the cake and transfer to a cooling rack but don't flip the cake, just use the base of the baking paper to slide it on.
The cake can be served warm just as it is or follow me for more options.

Make the White Chocolate and Plum Ganache:

Allow the cake to cool completely before adding the ganache.
Make one quantity of my White Chocolate and Plum Ganache.

Add the Ganache on to the Cake:

For the Bundt Cake: Drizzle the kirīmi (ganache) over the keke (cake), gently nudging it over the edges so it falls down nicely.
Serve it just like that or decorate it with the merenge (meringue).
For the 23 cm cake: Pour the kirīmi (ganache) over the keke (cake) and smooth it out. I often top it with fresh hua (berries) for a layer of freshness but it is completely up to you.
The meringue on top would also like super cute, piled in the centre and made in to a whispy pattern with a fork.

Make the Swiss Meringue:

Note: Make the tāhungahunga (meringue) the day you are going to serve the keke (cake). Once it is made, refrigerate the cake for up to 8 hours and then bring to room temperature an hour before serving.
Make my Swiss Meringue recipe but use the quantities above.
You are using slightly less ingredients but the technique remains the same.

Decorate the Cake with Meringue:

Add it to a piping bag or add directly it on top of the keke (cake) in whichever way you want to.
Refer to the video to see how I created mine.
I finished it off by torching the cake, which is also optional.
A few edible putiputi (flowers) topped off this stunning creation.

Store the Lemon and White Chocolate Syrup Cake:

This will keep well in a sealed container for up to 5 days in the cupboard but I am positive that it will not last long.
If you have decorated the keke (cake) with merenge (meringue), it will retain its hold for up to 24 hours but anything beyond that it may start to lose its flair.
Simply scrape it off or eat it off and the cake will be well.