LEMON BUNDT CAKE
Soft and fragrant, the Lemon Bundt Cake is a classic pantry cake that grandmothers used to make with simple and genuine ingredients.
So if you are looking for a special breakfast to wake up in the morning and start your day on the right foot, you are in the right place, this soft and fragrant lemon bundt cake will make you fall in love.
The recipe is really simple and easy to execute, you’ll only need a bowl, electric whisks, and ingredients that you often already have in your pantry
You will smell the aroma that this Lemon Bundt Cake releases during baking, and once ready, you can simply dust it with powdered sugar or pour lemon glaze over it to further enhance its aroma.
Because the batter contains lemon zest, I recommend using untreated lemons.
Additionally, this cake is made entirely without butter or other dairy derivatives, making it suitable for those who are lactose intolerant.
A simple yet delicious bundt cake with a fresh lemon aroma, suitable for breakfast, afternoon tea, or even as a dessert to serve after dinner accompanied with a dollop of whipped cream.
Try making this Lemon Bundt Cake, a simple dessert that tastes like home and will take you back in time.
If you are looking for some breakfast recipes, also try
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: pan diameter 9 inches
- Cooking methods: Oven
- Cuisine: Italian
- Energy 360.21 (Kcal)
- Carbohydrates 48.33 (g) of which sugars 26.85 (g)
- Proteins 6.31 (g)
- Fat 17.30 (g) of which saturated 2.50 (g)of which unsaturated 13.93 (g)
- Fibers 0.77 (g)
- Sodium 111.75 (mg)
Indicative values for a portion of 80 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 PREPARING A TALL AND FLUFFY LEMON BUNDT CAKE
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 2/3 cup sunflower oil
- 4 eggs
- 1/3 cup lemon juice
- 2 lemon zests
- 1 tbsp baking powder
- 1 pinch salt
Tools
- Bowl
- Electric Whisk
- Bundt Cake Pan
HOW TO MAKE THE LEMON BUNDT CAKE
First, grate the lemon to get the zest, put it in a bowl and add the sunflower oil, mix, heat the mixture in the microwave for 20 sec. then let it cool.
In a bowl, break the eggs, add the sugar, and beat them with an electric whisk for at least 10 minutes (do not reduce the time if you want a fluffy and tall bundt cake).
Add the oil and lemon zest mixture, little by little, continuing to beat until fully incorporated. In a separate bowl, mix the flour and baking powder and sift them. Add flour and baking powder to the egg mixture along with a pinch of salt and mix with a spatula.
Take a bundt cake pan, grease and flour it, then pour the batter inside. Bake the soft Lemon Bundt Cake in a preheated static oven at 350°F (175°C) for about 40 minutes. Before removing from the oven, do the toothpick test. When cooked, take the cake out of the oven and let it cool. Serve dusted with a little powdered sugar or prepare a lemon glaze.
OPTIONAL LEMON GLAZE PREPARATION
To prepare the lemon glaze you will need: 1 cup of powdered sugar, 2 tablespoons of lemon juice, 2 tablespoons of boiling water. Procedure: boil the water in a saucepan, when it is about to boil, transfer it into a bowl with the powdered sugar and lemon juice, stir with a spoon until you obtain a smooth and homogeneous mixture. Immediately distribute the lemon glaze over the bundt cake with a spoon. Let it cool to solidify before consuming the cake.
LEMON BUNDT CAKE TIPS AND VARIATIONS
WHY THE OIL WITH LEMON ZEST NEEDS TO BE HEATED: The oil and lemon zest are heated to intensify the aroma.
LEMONS: Since grated zest is required, always purchase organic untreated lemons.
SUGAR: You can use brown sugar instead of granulated sugar.
SUNFLOWER OIL: If you are not lactose intolerant, you can replace the oil with an equal quantity of butter.
LEMON BUNDT CAKE STORAGE
The lemon bundt cake, stored in an airtight container or under a glass dome, remains soft for up to 3 days.
LEMON BUNDT CAKE: BIMBY PROCEDURE
Pour sugar and lemon zest into the Bimby bowl and pulverize for 10 seconds at speed 10. Add the eggs and mix for 2 minutes at speed 4 until they become light, fluffy, and frothy. Add the oil, lemon juice, flour, a pinch of salt, and mix for 30 seconds at speed 4. Add the baking powder and mix for 15 seconds at speed 5. The mixture should be fluid and without lumps. You can proceed with baking as indicated in the recipe above.
FAQ (Questions and Answers)
HOW TO TELL IF THE BUNDT CAKE IS COOKED?
As with all leavened cakes, to know if the Lemon Bundt Cake is done before removing it from the oven, do the toothpick test: it should come out dry. If it doesn’t, cover it with some aluminum foil (to prevent burning on the surface), put it back in the oven, and bake for a few more minutes.
WHY DOES THE CAKE STAY RAW?
The main reason a cake may be raw in the center is due to cooking at an inconsistent temperature. It is important to avoid opening and closing the oven door to prevent temperature fluctuations.
WHY NOT EAT THE CAKE WHILE STILL HOT?
We know you might be wondering if eating hot cakes is bad, but there is a very simple explanation for what your mom always told you about eating cakes fresh out of the oven: cakes that are still hot from baking shouldn’t be eaten because of the yeast, which continues to work until the cake is completely cool.
