The Citrus Bundt Cake is a fragrant little treat, perfect for lovers of simple, wholesome cakes. The citrus fruits give a fresh, cozy aroma, while the soft texture makes it ideal for breakfast or an afternoon snack. It is made without lactose, so everyone can enjoy it lightly and worry-free.
Here are more ideas for using oranges or lemons
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the citrus bundt cake
- 2 cups all-purpose flour
- 1/2 cup orange juice (freshly squeezed)
- 3.4 fl oz lemon juice (freshly squeezed (about 100 ml))
- 1/2 cup granulated sugar
- 1/3 cup sunflower oil (about 5 tbsp + 1 tsp)
- 1 egg
- orange zest (from 1 orange)
- lemon zest (from 1 lemon)
- 1 sachet baking powder (about 4 tsp)
Tools
- 1 Thermomix (Bimby) Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- 1 Whisk
- 1 Citrus juicer
- 1 Bundt pan 8 – 8 3/4 in
Preparation of the citrus bundt cake
WITHOUT BIMBY (Thermomix): In a bowl combine the flour, the sugar and the finely grated zest of lemon and orange. Mix thoroughly. Add the egg, the orange juice, the lemon juice and the oil, blending with a whisk or an electric mixer, taking care to avoid lumps. Finally, fold in the sifted baking powder and mix well.
WITH BIMBY (Thermomix): Place the sugar together with the lemon and orange zest into the bowl and blend at speed 10 for 10 seconds. Scrape down the mixture with the spatula and add all the other ingredients. Mix at speed 4 for 30 seconds.
BAKING: Pour the batter into a bundt pan (diameter 8 – 8 3/4 in) lightly greased with a little oil. Bake in a preheated oven at 338°F (conventional setting) for 40 minutes. Perform the toothpick test and, once done, allow the cake to cool completely before removing it from the pan.
NOTES
Lactose-free: ideal for those who are intolerant or follow a dairy-free diet. Citrus juice replaces milk, keeping the batter moist and fragrant.
Source of vitamin C: thanks to the juice and zest of lemon, orange and mandarin, which provide natural antioxidants.
Moderate fats: using seed oil instead of butter reduces saturated fats, making the cake lighter.
Simple sugars: these can be reduced by using natural sweeteners or less sugar.
I recommend using organic oranges and lemons.
The cake keeps well under a glass dome for a couple of days.
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