Whole Wheat Lime Bundt Cake with Strawberry Glaze
A lighter version of bundt cake that becomes delicious with strawberry glaze filling. Strawberries can also be replaced with cherries or sour cherries. For a lighter version, you can naturally omit the glaze; the bundt cake is still delicious, soft, and moist. If you prefer, you can add 200g of diced apples to the batter and garnish only with powdered sugar.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6 servings
- Cuisine: International
- Seasonality: Mother's Day, Spring, Summer
Ingredients for the Whole Wheat Lime Bundt Cake
- 1 cup g All-purpose flour ((can also use only whole wheat flour))
- 1.1 cups g Whole wheat flour (or multi-grain)
- 1 cup g Sugar (also whole or coconut sugar)
- 1/3 cup ml Vegetable oil (or grape seed oil)
- 5.3 oz g Greek yogurt
- 1.4 oz g Milk
- 4 Eggs
- 8.8 oz g Strawberries (or pitted cherries or apples)
- 1 Lemon zest
- 1 Lime zest (or lemon zest)
- 1 packet Baking powder
- 1 pinch Salt
- to taste Cinnamon (optional)
- to taste Vanillin
- 2 tbsp Strawberries
- 1.2 cups g Powdered sugar
- 2 tbsp g Butter (melted)
- 1 tsp Vanilla extract
Preparation of the Whole Wheat Lime Bundt Cake
Wash and cut the strawberries (or cherries or apples) into pieces. Beat whole eggs with sugar and salt using an electric whisk for about 10 minutes.
Add yogurt and vegetable oil to the egg mixture, then mix in both types of flour, sifted baking powder, vanilla, cinnamon, and the grated zest of lemon and lime. Finally, add milk to adjust the batter consistency.
Transfer the batter into a greased and floured bundt cake pan (or ring mold), then top with strawberries mixed with a teaspoon of cornstarch.
Bake the bundt cake in a preheated oven at 338°F for about 35-45 minutes, then remove from the oven and let it rest for 10 minutes before removing from the pan.
Wash two tablespoons of strawberries (or cherries or sour cherries), blend them, and pass through a sieve, keeping the juice.
Beat the melted butter with powdered sugar using an electric whisk, adding the strawberry puree, vanilla, and a few tablespoons of strawberry juice (or lemon or lime juice). Remember, the glaze should be thick and pourable as strawberries release liquid over time.
Garnish the whole wheat bundt cake with a simple dusting of powdered sugar or with strawberry glaze, which should be used just before serving.
If you love bundt cakes, I recommend trying this delicious “Bundt cake with cream and toffee glaze“.
Notes and Tips
If you prefer, the bundt cake can also be garnished with 100g of powdered sugar and 2 tablespoons of lime (or lemon) juice.
Thank you to CucinAmica for the recipe; all photos were taken by me during the cooking course.
Shopping Tips !!!
To make this Bundt cake, I used a wonderful Nordic Ware Anniversary pan, which, besides being aesthetically beautiful, bakes and releases perfectly (the cast aluminum distributes heat evenly, making all the difference!). You can find it on Amazon by clicking the link below:
