This moist beauty begs for a mug of afternoon tea. Fennel seeds add the faintest hint of licorice flavor, just enough to make the cake stand out from the other Bundts in the room. We like the sweeter flavor of Meyer lemons in this cake. Look for them sold in bags at large supermarkets. If you substitute regular lemons, reduce the finely shredded peel to 2 tablespoons.

Source: Midwest Living


Recipe Summary test

40 mins
40 mins
55 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Let butter and eggs stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan; set pan aside. In a small skillet or saucepan, heat and stir fennel seeds over medium heat about 2 minutes or until fragrant; cool. Crush slightly with a mortar and pestle (if available). Set fennel aside. In a medium bowl, combine flour, baking powder and salt; set aside.

  • In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 2 cups sugar, beating about 4 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 20 to 30 seconds after each addition. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Using a wooden spoon, stir in fennel seeds, lemon peel, the 1/2 cup lemon juice and the coconut.

  • Spread batter evenly into the prepared pan. Bake in a 350°F oven 55 to 60 minutes or until a wooden toothpick inserted near the center of cake comes out clean and the top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes.

  • Meanwhile, in a small saucepan heat and stir the 1/4 cup sugar and the 2 tablespoons lemon juice over medium heat until sugar is dissolved.

  • Invert cake onto wire rack set over a shallow baking pan; remove pan. Poke holes with a wooden toothpick or skewer into top of cake. Spoon glaze over cake. Cool thoroughly. If you like, garnish with candied lemon slices before serving.


If substituting regular lemons, decrease peel to 2 tablespoons.


To make Candied Lemon Slices, in a large skillet, combine 3/4 cup sugar and 1/4 cup water; bring to boiling. Add 2 thinly sliced lemons. Simmer, uncovered, for 1 to 2 minutes or until slices are just softened. Transfer to a wire rack to cool.

Nutrition Facts

470 calories; fat 20g; cholesterol 119mg; saturated fat 12g; carbohydrates 68g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 41g; protein 7g; vitamin a 178.3RE; vitamin a 596.2IU; vitamin c 7.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 71.4mcg; vitamin b12 0.3mcg; sodium 397mg; potassium 143mg; calcium 109.3mg; iron 2.2mg.