Lemon Bundt Cake with hot milk, grandma’s recipe for an incredibly soft, butter-free lemon bundt, similar to the Coconut and Chocolate Bundt Cake with hot milk or the Soft Almond Bundt Cake with hot milk. What could be better than a soft, fragrant bundt to start the day or to enjoy as a tasty snack? I think nothing, and over the years we’ve gathered many of the grandma-style soft and indulgent bundt recipes on our blog! At my place, packaged snacks aren’t much loved; homemade bundts are a must and I bake them at least twice a week, always changing the flavor.
For example, a few days ago, with fresh organic lemons just picked from my garden, I improvised a very quick hot-milk lemon bundt that everyone loved!
Perhaps you don’t know this yet, but adding boiling milk to cake or bundt batter produces a finished product that is particularly soft, moist and delicious, and it stays tender longer. Not to mention the aroma of freshly picked lemons, a fragrance that makes everything wonderfully fresh and inviting!
Would you like to make grandma’s lemon bundt with hot milk too? Follow me in the kitchen — but before getting your hands in the dough, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/3 cups all-purpose flour (type 00)
- 1 cup granulated sugar
- 3 eggs
- 2/3 cup vegetable oil (Or butter)
- 7 fl oz milk (hot (boiling))
- 3 tbsp cornstarch (Maizena)
- 1 lemon (juice and zest)
- 1 packet vanilla powder (vanillina)
- 1 packet baking powder
Tools
- Bowl
- Pan
- Oven
- Whisk
Very fluffy lemon bundt cake with hot milk: preparation…
To prepare this very fluffy lemon bundt cake with hot milk, start by beating the eggs with the sugar for a few minutes until slightly whipped; you can do this by hand or with an electric mixer.
Add the oil (I prefer it to butter because it makes cakes lighter and softer), then gradually add the flour.
Add the boiling milk (the hot liquid is absorbed immediately by the flour: by trapping the moisture it helps keep the cake soft for longer), then add the cornstarch, baking powder, vanillin, the zest of one lemon and its juice. Mix well and pour into a greased or floured pan about 9.5 in (24 cm).
I used a chiffon cake pan of 8.7 in to get a taller bundt; in that case I didn’t grease the pan.
Bake in a preheated oven at 338°F (170°C) for 40-45 minutes; do the toothpick test before removing from the oven.
Let cool slightly, unmold and serve.
Store the cake under a glass dome and consume within 3-4 days.
If you liked this recipe, also check out:
– Pistachio and White Chocolate Bundt Cake;
– Pear and Ricotta Bundt Cake with White Chocolate;
– Peach Sponge Cake with Cream — very soft bundt with peaches;
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