Lemon bundt cake, a soft, delicious, and fragrant dessert, perfect for everyday breakfast or snack. Easy to make and requested by Giorgia because she loves lemon desserts. To be honest, the other day she asked for lemon risotto for lunch, but my poor fridge was out of it.
I promised her I would buy them the next day to prepare the requested risotto and a dessert, asking me to make it in the shape of a ring. So, after making the yogurt and chocolate bundt cake a few weeks ago, I decided to create a similar version without butter, but very soft.
In place of lemon, you can obviously use other citrus fruits of your liking, clearly respecting the amounts of their juice in the ingredients. An easy and super delicious recipe, perfect for everyday breakfast or snack and perfect in any season. And now, let’s head to the kitchen together, because the soft lemon bundt cake will be ready in a click!
If you are interested in other dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 432.37 (Kcal)
- Carbohydrates 61.06 (g) of which sugars 25.53 (g)
- Proteins 8.41 (g)
- Fat 18.99 (g) of which saturated 3.20 (g)of which unsaturated 14.92 (g)
- Fibers 1.12 (g)
- Sodium 33.96 (mg)
Indicative values for a portion of 119 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
- 3 eggs
- 135 g sugar
- 100 g vegetable oil
- 300 g all-purpose flour
- 16 g baking powder
- 100 ml lemon juice
- lemon zest (to taste)
- powdered sugar (to taste)
Tools
- Bundt Pan 22 cm
- Citrus Juicer
- Mixing Bowl
- Whisk
Steps
First, whisk the eggs with the sugar in a mixing bowl until they become pale. Juice an untreated lemon, which should be the weight mentioned in the ingredients, and zest it. Add both to the egg and sugar mixture and whisk again until well combined.
Then add the oil, flour, and baking powder and whisk again until you get a smooth and homogeneous mixture. Butter and flour a 22 cm bundt pan and pour the mixture inside.
Bake the cake in a preheated oven at 356 °F (180 °C) using the static setting for 45 minutes. The baking time is relative and varies based on the type of oven you have. To check the degree of baking, use a toothpick test; it should come out dry. If not, continue baking for the necessary time.
After the baking time, remove the cake from the oven and let it cool. Then place it on a plate, dust the surface with powdered sugar, and serve in slices.
Storage and Tips for the Lemon Bundt Cake
The lemon bundt cake can be stored in a cool, dry place for 3 to 4 days, covered with a glass dome.
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FAQ Questions and Answers for the Lemon Bundt Cake
Can I use oranges instead of lemon?
Yes, of course, you can replace lemon juice with orange juice. It’s important to use the same amount described in the ingredients.
