The Soft Lemon Bundt Cake is the most beloved pantry cake, ideal for a wholesome breakfast or a light snack. This version, made with vegetable oil, guarantees incredible softness that lasts for days, making it perfect for dunking in tea or coffee. It’s a simple and fragrant vegetarian recipe, enriched with the citrusy note of fresh lemon and the crunchiness of the sugar sprinkles on top.
The secret to a perfect result lies in the processing of the eggs and the addition of filtered juice, which gives an extra boost to the texture and aroma. Let’s see how to prepare this lemon cloud following a few traditional steps.
If you love bundt cakes, try the grandmother’s dunking cake, the cloud cake, the milk cake, and the cream cake!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon bundt cake
- 2 1/2 cups all-purpose flour
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 lemon
- 1 packet baking powder
- 3/4 cup sugar
- 3 tbsp sugar sprinkles
Steps for preparing the lemon bundt cake
Break the eggs into a bowl and mix them whole with the granulated sugar. Use an electric whisk until you get a visibly fluffy, light, and foamy mixture. This step is crucial to incorporate the air needed to make the cake high and light.
Add the sifted flour along with the baking powder to the mixture. Stir with a hand whisk and gradually add the milk and vegetable oil. Continue to work the batter gently to avoid lumps, keeping it smooth and silky.
Finish the preparation by adding the grated zest of the organic lemon and its filtered juice. Finally, add a pinch of salt and mix once more until you have a perfectly homogeneous and fragrant mixture, ready to be baked.
Pour the mixture into a previously greased bundt cake pan. Evenly sprinkle the top with sugar sprinkles. Bake in a static oven at 350°F for about 40-45 minutes. Before removing from the oven, always do the toothpick test and allow the cake to cool completely before removing it from the pan.
Tips for a perfect result
Filtered juice: filtering the lemon juice is important to prevent pieces of pulp or seeds from ending up in the batter, ruining the silky texture.
Organic lemons: since we use the zest, make sure they are untreated lemons for an intense and natural fragrance.
Greased pan: even if you’re using a non-stick pan, a thin layer of butter (or oil) will help the sprinkles stay in place on the edges and assist with removal.
Variations
Lactose-free: you can replace cow’s milk with water or a delicate plant-based milk like rice milk.
Mixed citrus: try using half lemon and half orange for an even more complex and Mediterranean aroma.
Lemon glaze: if you want to make it more elegant, once cool, you can add a quick glaze made with powdered sugar and a few drops of lemon juice.
Storage
Under a glass dome: it’s the best method to maintain the natural moisture of the cake; it stays soft for 3-4 days.
Wrapped in plastic wrap: if you don’t have a dome, plastic wrap (once the cake is cool) prevents the surface from drying out.
In the freezer: you can also slice it and freeze the pieces individually, to always have a freshly-baked breakfast ready.
Now it’s your turn!
The Soft Lemon Bundt Cake is the breakfast par excellence, one that pleases both adults and children. It’s an honest cake, simple to prepare and always appreciated.
Do you like the idea of sprinkles or do you prefer powdered sugar? Write it in the comments and remember to tag me on social media if you recreate the recipe!
FAQ (Questions and Answers)
Can I use a loaf pan?
Yes, the quantities are perfect for a standard 10-11 inch loaf pan.
Why do sprinkles sometimes sink?
If the batter is too liquid, the sprinkles will sink. In this recipe, the consistency is correct, but make sure not to add more juice than specified.
How can I make it even taller?
Make sure the eggs are at room temperature before whipping them: they will incorporate much more air.
