Lemon bundt cake, a very simple dessert both in preparation and taste, suitable for the whole family’s breakfast. This cake is also perfect for those trying to maintain a diet low in saturated fats. Personally, it is one of the desserts I make most often to enjoy a good and healthy breakfast.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz extra virgin olive oil (low acidity)
- 1/2 cup sugar
- 1 pinch salt
- 1 3/4 cups all-purpose flour
- 3 eggs (medium)
- 1 lemon (zest and juice)
- 1 tbsp baking powder
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Spatula
- 1 Bundt Cake Pan
Steps
Let’s start by working together the eggs, sugar, and pinch of salt. We can use a spatula or electric whisks.
Next, gradually add the sifted flour with the baking powder, alternating with the extra virgin olive oil poured in a thin stream, and continue to work.
Finally, add the grated lemon zest and its juice, and work until you get a smooth and homogeneous mixture.
Pour everything into a 9-inch bundt cake pan previously brushed with a little oil, level it out, and bake in a preheated ventilated oven at 340°F for about 30 minutes. Always perform the toothpick test before taking it out of the oven as cooking times may vary from oven to oven.
Once ready, let the lemon bundt cake with extra virgin olive oil cool on a wire rack before unmolding it. Enjoy with a good cup of tea.
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