Super soft lemon and cream bundt cake: easy and delicious sweet recipe, a simple and fragrant dessert that melts in your mouth, great as a breakfast cake but also for a sweet treat during the day.
To make the lemon and cream bundt cake, you need a few simple ingredients that together give the bundt cake a fabulous softness reminiscent of the cream and milk cake.
I’ve already made several bundt cakes like the yogurt bundt cake or the classic bundt cake as grandma made it, all extremely fantastic, but the softness of the lemon and cream bundt cake is unique
Now all you need to do is gather all the simple ingredients and try this delight, and I’m sure you won’t stop at just the first slice of the super soft lemon and cream bundt cake: easy and delicious sweet recipe.
HERE ARE SOME RECIPES FOR DELICIOUS BUNDT CAKES YOU SHOULDN’T MISS
- RICOTTA CHOCOLATE AND COFFEE BUNDT CAKE: JUST ONE SLICE WILL KICKSTART YOUR DAY
- SOFT YOGURT MARBLED BUNDT CAKE WITHOUT BUTTER AND WITHOUT A SCALE
- SUPER SOFT COCONUT AND YOGURT BUNDT CAKE WITHOUT BUTTER MADE IN 5 MINUTES WITHOUT MESSING UP ANYTHING, JUST ONE BOWL AND WHISK
- AIR FRYER SUPER SOFT YOGURT BUNDT CAKE WITH SMALL TIPS IT WILL BE PERFECT AND WON'T DEFLATE
- SHORTCRUST PASTRY CAKE WITH GREEK YOGURT BIMBY: SOFT AND CREAMY SWEET RECIPE
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
EASY RECIPE FOR LEMON AND CREAM BUNDT CAKE
- 3 eggs
- 1/2 cup sunflower oil
- 3/4 cup sugar
- 3/4 cup whipping cream
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- grated zest of one lemon
- powdered sugar (for dusting)
Tools
YOU WILL NEED VERY FEW TOOLS TO MAKE THE CAKE
- 1 Electric whisk
- 2 Bowls
- 1 Bundt cake pan about 9 inches
Steps
LET’S PREPARE THE LEMON AND CREAM BUNDT CAKE TOGETHER
FIRST STEP: Separate the yolks from the whites, start whipping the whites to stiff peaks, and when they begin to foam, add half of the sugar and once ready, set them aside. Whip the yolks with the rest of the sugar, they should be very pale. Whip the cream and set it aside.
ASSEMBLE THE BUNDT CAKE: Add the oil in a thin stream to the yolks and continue to whip, mix in the grated lemon zest, gently fold in the egg whites by stirring from bottom to top, then add the sifted flour and baking powder, always mixing gently, and finally add the cream, always mixing gently.
BAKING: Pour everything into a greased and floured bundt cake pan about 9 inches, and bake at 350°F for about 35 minutes, but adjust according to your oven and do the toothpick test. Once baked, sprinkle with powdered sugar and let the cake cool well before removing it from the pan.
TIPS AND VARIATIONS
USE UNSWEETENED CREAM, IT WILL BE EVEN SOFTER STORE IT WELL SEALED AND IT WILL STAY VERY SOFT FOR SEVERAL DAYS
QUESTIONS
CAN I USE YOGURT?
YES, SUBSTITUTE PART OF THE CREAM WITH YOGURT
CAN I ADD CHOCOLATE CHIPS?
CERTAINLY, BUT PUT THEM IN THE FREEZER FOR AT LEAST 30 MINUTES SO THEY DON’T SINK TO THE BOTTOM
