One of the most delicious desserts is the Classic Lemon Bundt Cake, a cake with simple ingredients like eggs, sugar, flour, milk, baking powder, and oil. My version is without butter, but the result is exceptional. A simple lemon-scented cake that stays super soft for several days, suitable for both breakfast and snack. Bundt cakes are the most loved desserts. Pair it with coffee or cappuccino for a rich and substantial breakfast, or serve it with hazelnut spread, jam, or pastry cream. Kept under a glass dome, it will remain super soft for several days.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 414.27 (Kcal)
- Carbohydrates 58.21 (g) of which sugars 30.49 (g)
- Proteins 8.47 (g)
- Fat 18.11 (g) of which saturated 4.25 (g)of which unsaturated 13.04 (g)
- Fibers 0.89 (g)
- Sodium 39.49 (mg)
Indicative values for a portion of 94 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 for the Classic Lemon Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup milk
- 4 eggs
- 7 tbsp sunflower oil
- 1 1/3 tbsp lemon juice
- lemon zest (half)
- 1 packet baking powder
- 1 packet vanillin
- 2 tbsp vanilla powdered sugar
- 2 tbsp butter
- 1 tbsp all-purpose flour
Tools Needed for the Classic Lemon Bundt Cake
- 1 Bowl
- 1 Mixer
- 1 Lemon Zester
- 1 Sieve
- 1 Hand Whisk
- 1 Bundt Pan
Procedure for the Classic Lemon Bundt Cake
Crack the whole eggs and place them with the sugar in a bowl. Beat them until light and frothy.
Slowly add both the oil and the milk, along with the lemon juice, while continuing to work with the electric beaters.
Combine the grated zest of an organic lemon and the flour, a spoonful at a time, incorporating with a hand whisk. Also add the baking powder and vanillin.
Butter and flour a 9-inch bundt pan, and pour the mixture inside, leveling it well.
Bake in a preheated oven at 356°F (180°C) for 35-40 minutes, performing the toothpick test at the end of cooking.
The toothpick should come out dry; if not, continue to bake for a few more minutes.
Remove the cake from the oven and wait for it to cool, then turn it over onto a serving plate and sprinkle some powdered sugar on top.
The classic lemon bundt cake is ready. Enjoy your tasting!
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I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed of the publication of my video recipes.
If you want to become a fan of my Facebook page to be updated on my new recipes and stay in touch with me, click HERE and then click LIKE.
Annamaria tra forno e fornelli is also on Instagram Pinterest and Twitter, follow me in large numbers.
FAQ (Frequently Asked Questions)
How can I store it?
You can keep it under a glass dome to ensure it doesn’t dry out.
Can I freeze it?
Yes, freeze it already sliced, wrapped in food film. Just take it out of the freezer 15 minutes before consumption, and it will be perfect.
