Lemon Bundt Cake with Carnival Glaze, beautiful and delicious, very easy to prepare, a moist and pleasant dessert to enjoy, perfect as a dessert after a meal, even without cream it is enjoyable, thanks to the special consistency and melt-in-the-mouth texture given by the fresh lemon juice used to make the batter. Of course, if we want to make it even more indulgent, we can accompany it with a good lemon cream, but in my opinion, it is really perfect as it is, especially since the lemon glaze already adds an extra touch to an already delicious cake, but we also like to amaze and entice with the eyes before the palate, and yes, when you bring it to the table everyone goes ohhh, what a wonder, a simple lemon bundt cake, made in a few steps and in a few minutes to which everyone will say wow, making us seem like great pastry chefs, which we are not. Perfect as a Carnival dessert but also for Easter, delicate, pleasant, and moist at the right point.
Other delicious lemon desserts.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Carnival
Ingredients for Carnival Lemon Cake
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 4 medium eggs
- 2 tsp baking powder
- 1/2 cup sunflower oil
- 1/3 cup lemon juice (about 2 lemons)
- Zest of 1 organic lemon
- Flour and oil for the mold (avoiding butter for a lactose-free cake)
- 1 cup powdered sugar
- Juice of half a lemon
- A splash of water
- Colorful sprinkles to taste
- Lemon slices
- Fresh mint
Tools for Preparing the Carnival Lemon Bundt Cake with Lemon Glaze
- 1 Bowl
- 1 Electric whisk
- 1 Citrus juicer
- 1 Bundt cake pan
- 1 Small bowl
- 1 Teaspoon
- 1 Grater
Steps for Preparing the Carnival Lemon Bundt Cake
In a large bowl, grate the zest of the washed and dried organic lemon. Then extract the juice, about 100 g (3.5 oz), a little less is fine, more than one lemon might be needed. Set the juice aside.
Line a 9.5-inch bundt cake pan, grease it with oil and dust with flour. Avoid butter for a lactose-free cake, I had a guest intolerant to lactose, and with this recipe, I pleased everyone, not just her.
Preheat the static oven to 350°F and bring it to temperature.
In the bowl, add the sugar and 4 whole eggs at room temperature. Work with electric whisks at maximum speed for 2-3 minutes until a light and frothy mixture is obtained. Depending on the whisks, it might take a little more time.
Add the oil slowly, while continuing to work with the whisks at medium speed. Then add the lemon juice in the same way. Finally, pour in the baking powder and flour and mix quickly at medium speed until a smooth, lump-free mixture is obtained.
Pour into the mold and bake in a preheated static oven at 350°F for about 40-45 minutes. Remove from the oven, turn onto a tray, and let rest for a few minutes.
Meanwhile, prepare the lemon glaze, quick without egg whites. Place the powdered sugar in a small bowl and gradually start adding the juice of half a lemon and mix with a teaspoon. You should get a cream, not too liquid, but not too hard either, otherwise, it will either all run off the cake quickly, or you won’t be able to spread it. I also added a splash of water because it seemed too hard to me.
With a teaspoon, distribute the glaze over the still warm cake, but let it cool a bit, this way the glaze will dry almost instantly, so it’s important to distribute it evenly, directly with the teaspoon, without spreading it too much. Decorate immediately with the colorful sprinkles, before the glaze solidifies so they stick well.
Let it cool completely before enjoying our delicious lemon bundt cake with lemon glaze, lactose-free, perfect both as a Carnival or Easter dessert, a beautiful, easy, and extremely tasty cake.
