How to make Grandma’s lemon bundt cake without butter, soft and moist with an intense aroma of fresh lemon, with lemon juice that makes it special, slice after slice until the last one, as good as freshly made. The lemon bundt cake is a simple sweet to prepare, sure to succeed, and also quick, just a couple of electric whisks and a bowl to prepare it. In a few minutes, it’s already in the oven, and with baking, it becomes exceptional, staying moist inside and very fluffy, which makes it pleasant and melt-in-the-mouth, almost like a chiffon cake, but prepared much more simply and quickly, working the whole eggs, without needing to separate the yolks from the whites, in short, the sweet to make in no time and it’s always a success. If you want, you can also fill or cover it with sugar glaze, no soaking is needed because it’s already perfect as is for texture. I’ll also leave you the recipe for the cream.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 8 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft and Moist Lemon Bundt Cake Without Butter
- 2 cups all-purpose flour
- 1.25 cups sugar
- 4 medium eggs
- 1 organic lemon zest
- 0.5 cup sunflower oil
- 1 tbsp baking powder
- 0.5 cup lemon juice
- Oil and flour for the 9.5-inch pan
Tools for Preparing the Easy Quick Soft and Moist Lemon Bundt Cake Without Butter
- 1 Bowl
- 1 Grater
- 1 Citrus Juicer
- 1 Electric Whisk
- 1 Bundt Pan
Steps to Prepare the Lemon Bundt Cake
Grate the zest of 1 lemon in a large bowl, then extract the juice, you may need more than 1 lemon.
Add sugar to the bowl with the zest, work with your hands, then add 4 medium eggs at room temperature, whisk with electric whisks until a light and fluffy mixture is obtained, working at the highest speed.
Then reduce the whisk speed and add the oil slowly, also add the lemon juice, finally the flour and baking powder. Pour immediately into a 9.5-inch pan, greased with oil and dusted with flour, for a lactose-free cake, completely butter-free.
It is useful to prepare the pan before starting the cake preparation. Turn on the oven to 350°F static immediately after lining the pan and preparing the lemon juice.
Bake immediately, for about 40 minutes, until a toothpick test comes out clean.
