The soft, tall, fluffy, lemon-scented grandma’s bundt cake is perfect for dipping in milk at breakfast, or enjoying as a snack with a hot or cold tea, a juice, or a fruit juice. It stays soft for several days, and you’ll enjoy every last bite! For my grandma’s bundt cake because I wanted it nice and tall (this is a good four inches of softness) I adjusted the doses of the recipe I prepare for the Versilia oven and here it is, the grandma’s bundt cake, beautiful, very soft and above all delicious!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 1/2 cups sugar
- 3 1/3 cups flour
- 1/3 cup rice oil (or other seed oil of choice)
- 3/4 cup milk
- 1 lemon (grated zest)
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 24 cm Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the mixer bowl, beat the eggs with the sugar until they are light and fluffy. Gradually and gently add the sifted flour, alternating with room temperature milk and oil. Add the grated zest of one lemon. Finally, add the baking powder. Transfer the mixture into the greased and floured mold (you can also use the homemade release cream HERE for the recipe or you can buy the one in spray). Bake in a preheated oven at 356°F (180°C) for 50 minutes. Always remember to do the cooking test with the appropriate cake tester or a skewer. When the bundt cake is ready, let it cool on a rack before slicing it.
Notes
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