Are you looking for a simple bundt cake with an irresistible lemon scent? The soft lemon bundt cake – also Bimby is the recipe for you. Light, soft, and with a fresh lemon taste, it is perfect for breakfast or a snack.
A simple recipe, also ideal for serving guests with a sprinkle of powdered sugar or lemon glaze.
An easy-to-make recipe with ingredients you likely already have in your pantry. Then, with the help of the Bimby, you can prepare the dough in a few minutes and without effort. In the recipe procedure, I show you how to prepare it both with the help of the Bimby for a super-fast preparation and the traditional way using mixers.
Ready to discover the recipe? See you soon, Susy
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 372.47 (Kcal)
- Carbohydrates 59.82 (g) of which sugars 29.50 (g)
- Proteins 5.18 (g)
- Fat 14.27 (g) of which saturated 9.02 (g)of which unsaturated 4.98 (g)
- Fibers 1.78 (g)
- Sodium 7.59 (mg)
Indicative values for a portion of 115 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 Soft Lemon Bundt Cake – also Bimby
- 3 eggs (Medium size)
- 0.8 cup sugar
- 0.5 cup lemon juice
- 3.5 oz butter
- 2 cups all-purpose flour
- 2 lemon zest (Grated)
- 1 packet baking powder
- as needed vanilla powdered sugar
You will need
- Bowl
- Electric Mixer
- Spatula
- Juicer
- Lemon Zester
How to Make the Soft Lemon Bundt Cake – also Bimby
Put the sugar and lemon zest in the bowl: 10 sec / speed 10.
Add the eggs: 2 min / speed 4.
Pour in the butter and juice of two lemons: 20 sec / speed 4.
Add the flour and baking powder: 2 min / speed 4.
Pour the mixture into a greased and floured bundt pan, or you can use homemade pan release. Bake in a static oven at 340°F for 35/40 minutes.In a bowl, beat the eggs with the sugar until a light and frothy mixture is obtained. Add the melted and warm butter, the juice of two lemons, and the grated zest and continue working at a slightly lower speed.
Incorporate the sifted flour along with the baking powder and mix until you get a homogeneous and creamy dough.Pour the mixture into a greased and floured bundt pan, or you can use homemade pan release. Bake in a static oven at 340°F for 35/40 minutes.
Tips
You can replace the butter with 100 ml of seed oil.
Use organic lemons with edible peel as the zest is not only more fragrant but also safe.
Store the bundt cake under a cake dome for 3/4 days.
(Questions and Answers)
Can I use whole wheat flour?
Sure, but the result will be less soft.
Can I substitute the lemon juice?
You can use fruit juice of any fruit.
