Prepare a cup of coffee because I’m coming with my lemon bundt cake, a simple and genuine pantry dessert, impossible not to love!
The lemon bundt cake is the perfect dessert for breakfast or snack. Soft and tasty, great for both adults and kids! The perfect example of how you can enjoy a treat without having to make complex or time-consuming desserts.
I love bundt cakes and over the years on my Blog I’ve made many, in countless versions! With fruit, enriched with spreadable creams, with nuts, yogurt, chocolate chips etc.
The lemon bundt cake is light, fragrant, super soft and without butter. Also suitable for those lactose intolerant, as I replaced milk with water and used vegetable oil instead of butter to make it even lighter.
It stays soft for days, just store it under a cake dome so it doesn’t dry out. Alternatively, to avoid waste, it can be frozen (read my tips below).
Do you like having breakfast at home? Check out this collection of Gluten-Free and Lactose-Free Cookies.
Do you love lemon desserts? Then you can’t miss the Giuditta Cake! Or my irresistible No-Bake Lemon Truffles!
Other delicious recipes that might interest you!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 2/3 cups All-purpose flour
- 4 Eggs (whole medium)
- 1 cup Sugar (if you prefer it less sweet, you can reduce sugar to 3/4 cup)
- 1/2 cup Vegetable oil
- 2/3 cup Water (or milk for those not intolerant)
- 1/6 cup Lemon juice
- 1 Lemon zest (grated)
- 1 packet Baking powder
Tools
- Mixer
- Bundt pan
- Spatula
- Bowl
- Sieve
- Lemon squeezer
Preparation
To prepare this lemon bundt cake you will need a 9-10 inch pan.
In a container, beat the medium whole eggs and the sugar (white or brown) with an electric mixer.
You should get a fluffy and foamy mixture, which will take at least 5-6 minutes.
Add the juice + the grated zest of the lemon (well washed and dried, preferably organic), the vegetable oil, and water.
Mix well and finally add baking powder and flour using a sieve to avoid lumps.
Work for a few more minutes with the electric mixer until the batter is smooth and homogeneous.
Butter and flour the bundt pan and pour everything inside. If you prefer, you can use any 9-10 inch cake tin.
Sprinkle the surface with a nice handful of sugar, which will become an irresistible crunchy crust!
Bake the cake in a preheated, static mode oven at 350°F for about 35-40 minutes.
After the time is up, always do the ‘toothpick test‘ to check cooking. If it’s dry, remove it from the oven and let it cool.
Otherwise, continue for a few more minutes keeping an eye on the oven.
Once ready, remove from the oven, let it warm, remove the mold and let it dry on a rack to evaporate moisture.
It’s finally time to enjoy your delicious and fragrant lemon bundt cake!
I hope you liked this recipe! Come visit me again soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
How do you store the lemon bundt cake?
To store this dessert correctly, I recommend using the appropriate cake domes so it will stay soft for days. Alternatively, a food bag is also fine.
You can also freeze the bundt cake once cooked.
In this case, it’s best to first cut the cake into slices, place them in a hermetic container (or in food bags) separating the first layer of slices from the second with a baking paper sheet.
This way, it will be easier to thaw only the number of slices needed.I don’t like lemon desserts, can I replace it?
You can make this recipe by replacing it with orange juice, fruit juice of your choice, or even vegetable drink (preferably unsweetened), while always respecting the indicated quantities.
