A slice of this lemon bundt cake will always be welcome at breakfast or snack time. If you accompany it with a nice cream, it will be perfect even at the end of a meal. A genuine cake, obviously characterized by an intense lemon aroma. To prepare it, you only need a handful of minutes and a few ingredients that we always have in the pantry. What are you doing? Aren’t you going to try it?
Other lemon cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 257.45 (Kcal)
- Carbohydrates 36.10 (g) of which sugars 18.30 (g)
- Proteins 6.14 (g)
- Fat 10.76 (g) of which saturated 6.43 (g)of which unsaturated 4.19 (g)
- Fibers 0.61 (g)
- Sodium 38.51 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the lemon bundt cake
To obtain 100 ml of juice, I used 2 lemons because they were not very big.
- 1 3/4 cups all-purpose flour
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 4 eggs (medium)
- 2/3 cup sugar
- 2/3 cup butter
- Half packet baking powder (8 g)
- 1 pinch cream of tartar (or a few drops of lemon juice)
- powdered sugar (for decoration)
Tools
- Grater for citrus
- Citrus Juicer
- 2 Bowls
- Electric Whisk
- Fine Mesh Sieve
- 1 Spatula
- 1 Mold bundt pan with a diameter of 9.5 inches
Preparation of the lemon bundt cake
Wash a lemon thoroughly and grate the zest with a citrus grater. Remember to use an organic untreated lemon because the peel of other lemons is not edible.
Squeeze the lemons until you get 1/2 cup of juice.
Melt the butter in a bain-marie or microwave and let it cool.
Separate the yolks from the whites.
Mix the flour with the baking powder.
Add a pinch of cream of tartar to the egg whites and beat them to stiff peaks with the electric whisk. Set them aside. If you can’t find cream of tartar, you can replace it with a few drops of lemon. However, if you wish to purchase it, you can find it online by clicking HERE.
Add the sugar to the yolks and beat them with the electric whisk until you obtain a light and frothy mixture.
Then add the now lukewarm butter and beat again with the whisk.
Now pour in the lemon juice and mix again.
At this point, scent the batter with the lemon zest and begin adding the flour and baking powder by sifting them through a fine mesh sieve.
When the dry ingredients have been perfectly incorporated, fold the beaten egg whites into the batter with a spatula, gently mixing from the bottom up.
Bake the lemon bundt cake in a preheated static oven at 350°F for 35/40 minutes, checking its doneness with a skewer, which should come out dry when inserted in the center. Remove from the oven and let it cool completely before removing it from the pan and transferring it to a serving plate. Sprinkle with powdered sugar and serve. Enjoy! Paola
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