The lemon bundt cake I propose today has a very delicate taste and a soft texture, making it perfect for both breakfast and snack. I provide both gluten and gluten-free versions. Naturally, it can also be made without dairy products, by choosing plant-based options.
Discover also other breakfast cake recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz whipping cream (or gluten-free plant-based)
- 3 1/3 cups flour (or gluten-free rice flour)
- 2 tablespoons lemon zest
- 3.5 tbsp lemon juice
- 0.28 oz gluten-free baking powder
- 1 pinch salt
- 3/4 cup sugar
- 6 eggs
- 2/3 cup sunflower seed oil (or rice oil)
- 1 tablespoon gluten-free powdered sugar
Tools
- 1 Stand mixer
- 1 Cake pan
- 1 Grater
- 1 Citrus juicer
Steps
Sift the flour with the baking powder and set aside.
In the bowl of the stand mixer, break the eggs and add the sugar with a pinch of salt. Whip at high speed until the mixture is light and frothy. Reduce the speed to a minimum and gradually add the oil.
Also add the juice and grated zest of the lemon. Mix in the flour, alternating with the cream.
Pour the mixture into a 9.5-inch diameter bundt pan previously buttered. Bake in a preheated static oven at 350°F for 40 minutes.
Remove from oven and let cool. Unmold onto a serving plate and decorate with powdered sugar.
WARNING: consult the Italian Celiac Association’s handbook and carefully read the ingredients to ensure they do not contain gluten contamination
Advice
The cream should be at room temperature.
For lemons, it’s preferable to use those with edible peel.
Recipes with Lemon
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
