The Easter bundt cake is a simple homemade cake without butter and made with only 2 tablespoons of very fragrant lemon-scented vegetable oil and a gentle taste.
It’s the classic pantry cake, wholesome and with a ring-like texture!
I used a 9.5-inch pan but since it comes out nicely tall we can also use a 10.25-inch one to please more guests and family!
********************************************************************************************************
I’ve opened a recipes channel open to everyone and free on WhatsApp — no notifications and no sound; you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read one sweet and one savory recipe!
EASTER BUNDT CAKE
La cucina di ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking time: 40 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup milk (warm)
- 3 eggs
- 2 tablespoons vegetable oil (I use corn oil)
- 4 1/6 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 packet baking powder
- 1 lemon (grated zest of an organic or untreated lemon)
- 1 teaspoon vanilla extract (optional)
- 1 1/3 cups powdered sugar
- 1 egg white
- as needed lemon juice
Tools
- Electric whisks
- Pans
- Spatulas
Steps
Classic pantry cake with a ring-like texture …
1) Beat with electric whisks the eggs with the sugar and the vegetable oil until the mixture is frothy and pale.
2) Gradually add the warm milk.
3) Pour in the sifted flour with the baking powder and scent the batter with the grated zest of an organic or untreated lemon and, if you like, 1 teaspoon of vanilla extract.
4) Line a bundt pan with damp and wrung-out parchment paper (or grease and flour it), pour in the batter, level it and bake in a conventional oven at 338°F.
5) When baked (about 40 minutes but as always rely on the toothpick test) let it cool slightly, then remove from the oven and unmold preferably onto a cooling rack.
6) When the Easter bundt cake is cold prepare the glaze by putting powdered sugar and egg white in a bowl and mixing vigorously. Add a few drops of lemon to make the glaze fluid but still creamy.
7) Sprinkle the cake with sugar sprinkles and allow to dry.
8) The Easter bundt cake is ready to be tasted (P.S. sprinkles dislike humidity!)
Enjoy your meal!
Annalisa
OTHER BUNDT OR RING CAKE RECIPES
RETURN TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page Facebook so you don’t miss any recipe or special and can comment with me on the various preparations!!!
Copyright 2022© Annalisa Altini, All rights reserved.
Annalisa recommends…
1) The Easter bundt cake keeps at room temperature for 2 days wrapped in cling film.
2) Royal icing is a classic decoration for simple homemade cakes and in this article you can find other icing recipes such as chocolate glazes, etc.
3) Omitting the lemon zest we can make a coffee-flavored glaze by mixing a large amount of powdered sugar with a little instant coffee and adding water little by little while stirring the mixture very well!
