This very soft delicate lemon and cream bundt cake is so easy to make that, upon request, I baked it twice in one week.
It’s one of those recipes you find on the back of baking powder packets, and I wanted to try it out because it was labeled ‘delicate,’ and indeed it is; a soft, fragrant cloud thanks to the lemon and the limoncello I added for an extra kick (which can be omitted if children will eat it).
A homemade cake that stays soft for several days, perfect for breakfast or to satisfy that sweet craving we sometimes have..
Of course, you don’t have to make it lemon-flavored, you can flavor it with vanilla, orange, cinnamon..
Would you like to try it? Then check the list of ingredients …and bake your delicate lemon and cream bundt cake as soon as possible..
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 186.49 (Kcal)
- Carbohydrates 26.16 (g) of which sugars 13.02 (g)
- Proteins 3.34 (g)
- Fat 7.51 (g) of which saturated 0.43 (g)of which unsaturated 0.57 (g)
- Fibers 0.46 (g)
- Sodium 14.39 (mg)
Indicative values for a portion of 50 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
- 2 cups type 1 flour
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 3 eggs
- 1 packet baking powder
- 3 tablespoons limoncello
- lemon zest
Tools
20/22 cm (8/8.5 inch) bundt pan
Steps
PREHEAT THE OVEN TO 350°F (STATIC OR CONVECTION)
– Beat the eggs with the sugar using an electric mixer until the mixture is light and fluffy.
– Pour in the cream (no need to whip it) and then sifted flour; mix using a spatula – if you prefer to speed up, use an electric mixer; I do this to prevent the flour from flying everywhere.
– Add the limoncello and lemon zest (from a well-washed untreated lemon) and then mix briefly.
– Pour the batter into the greased and floured pan and bake for about 25 minutes, always doing the toothpick test.
Storage:
– The delicate lemon and cream bundt cake can be stored under a cake dome.
