Grandma’s Bundt Cake, a rustic, delicious and very soft cake perfect for breakfast.
It is made with a one-bowl mixture and can be done with either melted butter or, as in my case, sunflower oil. Just repeat the same weight for the ingredients.
Grandma’s bundt cake is one of those recipes you can’t miss, perfect for breakfast or a snack, and it takes just a few minutes to prepare.
I always finish my bundt cake, before baking, with granulated sugar for an extra touch. The final result will be more delicious than ever.
Below I leave you my ideas for making delicious and tasty bundt cakes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour (Plus extra for the pan)
- 1 cup sugar (Plus extra for decoration)
- 4 eggs
- to taste lemon zest (Grated)
- 1 pinch fine salt
- 1 tbsp baking powder
- 2/3 cup sunflower oil (Plus extra for the pan)
- 2/3 cup milk
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spoon
- 1 Spatula
Steps
To make Grandma’s Bundt Cake, first, in the bowl, beat the eggs and sugar with an electric whisk for two minutes until the mixture is quite frothy.
Add the milk, sunflower oil, and grated lemon zest.
Mix with the electric whisk.
Add the sifted flour, baking powder, and a pinch of fine salt.
Mix again with the whisk until you obtain a smooth and homogeneous mixture.
Grease and lightly flour a 10-inch diameter pan.
Pour in the mixture.
Level it with a spatula.
Finally, sprinkle granulated sugar on the surface, distributing it with a spoon.
Bake in a preheated oven at 350°F for 40 minutes.
Perform the toothpick test to check for doneness.
If it comes out dry once pierced, the bundt cake is ready to be removed from the oven.
Let it cool well before removing it from the mold.
Grandma’s Bundt Cake keeps well for up to 4 days, covered with a glass or plastic dome, at room temperature.
