A soft and fragrant cake, the lemon bundt cake is easy to make and perfect for breakfast or snack, with the freshness of lemon. It is delicious even cooked in the Versilia oven, so it’s not necessary to turn on the oven (if you don’t have it, find out here where to buy it). It’s then enriched with sugar sprinkles that make the cake even more delicious!
Let’s get to work and prepare the lemon bundt cake together.
If you like bundt cakes, here are some easy and good ideas!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the lemon bundt cake
- 2 1/2 cups all-purpose flour
- 4 eggs
- 3 1/2 oz vegetable oil
- 1/2 cup milk
- 1 lemon
- 1 packet baking powder
- 3/4 cup sugar
- 3 tbsp sugar sprinkles
Tools
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- Electric Whisk
- Bundt Cake Pan 9.5 inches
Steps for preparing the lemon bundt cake
Break the eggs into a bowl. Beat them with the granulated sugar until they are swollen, pale, and frothy. Add the sifted flour with the baking powder.
Mix with a hand whisk and add milk and oil. Finish with organic lemon zest and then its filtered juice. End with a pinch of salt, mixing until you have a homogeneous mixture.
Pour the mixture into a greased bundt cake pan and bake in a preheated oven at 350°F for 40-45 minutes. Do the toothpick test before removing from the oven and let it cool. Remove from the pan and serve.
Storage
The bundt cake keeps for 3-4 days under a glass dome.
