This lemon bundt cake is so soft and fluffy that it feels like a cloud with an intense lemon flavor.
This is a very easy and foolproof recipe that I am sure you will fall in love with, and you will make and remake for your family breakfasts.
It stays soft and fluffy for more than three days, although it usually disappears quickly!
Here you will find the step-by-step recipe and also the full video to prepare your lemon bundt cake with me 😉
Here are some other recipes of mine for super soft cakes that might definitely interest you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: suitable for a 22 cm mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make the LEMON BUNDT CAKE
- 4 eggs (at room temperature)
- 3/4 cup sugar
- grated zest of 1 lemon (untreated)
- 3 1/3 tbsp lemon juice
- 6 3/4 tbsp water
- 1/3 cup vegetable oil (I use sunflower oil)
- 1 3/4 cup all-purpose flour
- 1 packet vanillin
- Half packet baking powder (8 grams)
Tools to make the LEMON BUNDT CAKE
- Bundt Cake Mold 22 cm
Steps to make the LEMON BUNDT CAKE
In a large bowl pour the sugar and grate the zest of a lemon into it. Mix with a spoon, also slightly crushing the zest to make your bundt cake even more fragrant.
Separate the yolks and whites of four eggs at room temperature; place the yolks in the bowl with the sugar and grated zest, while the whites go in a clean bowl.
Beat the egg whites until stiff with an electric whisk and set aside, then without washing the beaters, beat the yolks with the sugar for about a minute.
Once done, add to the whipped yolks the lemon juice, water, and vegetable oil. Mix with the whisk until all ingredients are well combined.
Add the vanillin and give another quick mix, then add all the flour at once and mix again very well until you have a smooth batter.
Then add the baking powder and continue to mix very well with the electric whisk.
At this point, all that remains is to add the beaten egg whites to your lemon bundt cake batter, in a couple of times. Gently mix, this time with a spoon or even better with a spatula, until the egg whites are completely incorporated.
Butter and flour a 22 cm bundt cake mold (a 24 cm one will also work) and pour the batter into it.
Bake (static oven at 347°F) and cook for about 45 minutes, making sure to do the toothpick test to ensure it’s fully cooked.
Allow your beautiful bundt cake to cool completely, then gently remove it from the mold.
Dust your LEMON BUNDT CAKE with plenty of powdered sugar and enjoy this super soft cloud of goodness 🙂
Tips and Storage
– You can flavor your bundt cake as you prefer, for example by also adding orange juice and zest (the liquid part, with or without water depending on how much citrus flavor you want, should always be 150 ml in total).
– The lemon bundt cake keeps for about 3 days in a dry place and preferably covered under a glass dome.
– The lemon bundt cake keeps for about 3 days in a dry place and preferably covered under a glass dome.
If you liked this recipe, you might also be interested in:
