After taking a little break due to my son’s communion, I’m resuming my kitchen activities where I left off, continuing the series of lemon recipes. Today I baked a lemon bundt cake that’s good, soft, and very simple to make (by now you know, complicated recipes aren’t for me! 😊).

It derives from an orange bundt cake recipe that I’ve kept in my recipe notebook for many years, which I simply reworked by substituting the orange with lemon. The result is a lemon bundt cake that we love, and every time I make it, it disappears in half a day. And most of it is eaten by my husband!

Since the original recipe included orange juice, which is significantly more abundant than that of lemon, I added some water to get the necessary liquid amount. Initially, I tried with two lemons but found the lemon flavor too intense for my taste, so I tried with the juice of just one lemon diluted with water.

Using water instead of milk in bundt cakes is not new to me. But I must admit that until recently, I avoided sharing this method because it seemed a bit too alternative. I still remember the surprised look of someone I told about experimenting with an egg-free bundt cake (and it’s not such an unusual practice!), so I decided to keep this further ‘oddity’ of using water instead of milk to myself and not spread it around too much. 😀

Then suddenly… I realized many bloggers had published recipes for water-based bundt cakes! And I thought to myself, well… I had a ‘normal’ idea!!!

And here it is, my lemon bundt cake, a soft and fragrant cake, perfect with tea. But I can guarantee that at breakfast, dipped in café au lait, it makes a great impression!

👇 Looking for more bundt cake ideas? Here they are! 👇