The Easter Bundt Cake is a simple homemade dessert without butter and with just 2 tablespoons of fragrant lemon-scented seed oil with a gentle taste.
It is the classic cupboard dessert wholesome and with a spongy consistency!
I used a 9.5-inch mold but since it rises beautifully, we can also use a 10.2-inch one to please more guests and family!
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EASTER BUNDT CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz milk (lukewarm)
- 3 eggs
- 2 tbsp vegetable oil (I use corn)
- 4 cups all-purpose flour
- 1.5 cups sugar
- 1 packet baking powder
- 1 lemon (grated zest of organic or untreated lemon)
- 1 tsp vanilla extract (optional)
- 1.25 cups powdered sugar
- 1 egg white
- to taste lemon juice
Tools
- Electric whisks
- Molds
- Spatulas
Steps
Classic dessert known as cupboard with spongy consistency …
1) Beat with electric whisks the eggs with the sugar and the vegetable oil until you have a frothy and light mixture.
2) Gradually add the lukewarm milk.
3) Pour in the flour sifted with the baking powder and flavor the mixture with the grated zest of an organic or untreated lemon and if desired, also with 1 teaspoon of vanilla extract.
4) Line a bundt mold with wet and wrung-out parchment paper (or greased and floured) pour the mixture, level it, and bake at the required time at 338°F (static mode).
5) Once baked (about 40 minutes, but as always, the skewer test is reliable) let it cool slightly, then remove and possibly place it on a cooling rack for cakes.
6) When the Easter Bundt Cake is cold, prepare the icing by putting powdered sugar and egg white in a bowl and mixing vigorously. Add a few drops of lemon to make the icing fluid but still well creamy.
7) Sprinkle the Easter bundt cake with sugar sprinkles and let it dry.
8) The Easter Bundt Cake is ready for tasting (P.S. Sprinkles are sensitive to humidity!)
Enjoy your meal!
Annalisa
OTHER BUNDT OR RING CAKE RECIPES
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Annalisa recommends…
1) The Easter Bundt Cake can be stored out of the refrigerator for 2 days wrapped in plastic wrap.
2) Royal icing is a classic decoration for simple and homemade cakes and in this article you will find other recipes for chocolate glazes etc.
3) By omitting the lemon zest, we can make a coffee flavored glaze by mixing a large quantity of powdered sugar with a little instant coffee and water, adding a little at a time, and always stirring the mixture very well!
