Lemon Bundt Cake without Butter. A simple and quick cake to prepare: perfect for the whole family’s breakfast.
The lemon bundt cake without butter is a soft and fragrant cake. For baking, I used a 8-inch mold. Since it’s small, it gets consumed in a few days. Also, the size is perfect if there are only a few of you at home eating desserts.
As I mentioned, it’s perfect both for breakfast and snack. It’s perfect to enjoy any time of the day since it’s made with simple and easily available ingredients.
The preparation is very simple, but for any doubt below you will also find the video recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 cup sugar
- 1/3 cup milk
- 2/3 cup sunflower seed oil
- 1 lemon zest
- 1.5 tbsp limoncello (optional)
- 2 cups all-purpose flour
- 1 packet baking powder
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt Cake Pan
How to make Lemon Bundt Cake without Butter
In a bowl, place the eggs and sugar. Mix with an electric mixer until you get a fluffy and frothy mixture.
Add the milk and oil. Mix with the electric mixer.
Add the grated zest of an untreated lemon and the limoncello. Mix with the electric mixer.
Finally, add the flour and baking powder. Mix everything well with the electric mixer, being careful not to create lumps.
Pour the obtained mixture into a 8-inch bundt pan previously buttered and floured.
Bake in a preheated static oven at 350°F and let it cook for about 30 minutes. Remember to adjust cooking times according to your oven by doing the skewer test.
Remove from oven, let it cool down a bit and, if you like, sprinkle with powdered sugar.
Serve yourself.
