Can you smell it? There’s nothing better than a good citrus fruit with edible peel to use in desserts. The house is filled with that warm and pleasant scent. To prepare this bundt cake, I used both the juice and the zest of the lemon. At the end of the recipe, I’ll also show you the version with a light lemon glaze that I wanted to create. The lemon bundt cake is a classic breakfast or snack dessert.
Let’s start baking.
Happy baking, Giusi.
If you’re interested, by clicking on Instagram recipe video you can find the video with the procedure.
If you want, follow me on my Instagram channel here 👉pasticcidigiu
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
It’s important that the ingredients, eggs, and milk, are all at room temperature so as not to affect the rising of the dough.
- 2 1/2 cups all-purpose flour (or your preferred type)
- 1 lemon (Grated peel and two tablespoons of juice)
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tbsp baking powder
Tools
These ingredients are for a mold 9.5 inches in diameter
Steps
Work the sugar and lemon zest with your hands. The more you work these two ingredients, the more intense the aroma will be.
Add the eggs and start mixing with a fork; also add the oil, milk, and lemon juice.
Start adding the previously sifted flour in stages. Once done with the flour, add the sifted baking powder. The dough will be very dense.
Butter and flour a mold 9.5 inches in diameter and pour the mixture inside. Bake in a preheated static oven at 350°F in the center of the oven for 30 minutes. Always do the toothpick test; if it comes out dry, the cake is ready.
As I mentioned earlier, below is the version with a light lemon glaze. To make this glaze, I used 4 tablespoons of powdered sugar and 4 tablespoons of lemon juice. Add the lemon juice slowly to the powdered sugar to decide the consistency you want to achieve.
Storage
The bundt cake keeps well covered for several days.
