If you’re looking for a fresh and fragrant dessert, perfect for a snack or as a dessert, the Orange and Lemon Bundt Cake is the ideal recipe! Soft and delicious, this cake is enriched with citrus flavor that brings freshness and natural sweetness. Find out how to make it with or without the Thermomix, easily and quickly.
- Difficulty: Easy
- Cost: Very Economical
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
To prepare the Orange and Lemon Bundt Cake, you’ll need fresh and simple ingredients. Fragrant citrus fruits, eggs, sugar, and flour make up this delicious recipe, which will become a hit with your family or guests.
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 16 baking powder (for desserts)
- 2 orange zest (grated)
- 1 lemon (grated zest)
- 2/3 cup sunflower oil
- 3 eggs
Steps
Preparing the Orange and Lemon Bundt Cake is simple and quick. By following a few steps, you’ll get a soft and fragrant dessert, perfect for any occasion. Using the Thermomix or not, the process is within everyone’s reach, even beginners in the kitchen. Ready to get started?
1. Beat the egg whites: Separate the egg whites from the yolks and place the egg whites in the Thermomix bowl with a pinch of salt. Beat until stiff for 3 minutes, 98°F, speed 4. Set aside.
2.Prepare the mixture: Add the orange and lemon zest to the bowl and grate for 10 seconds, speed 10. Add the sugar, citrus juice, sunflower oil, and yolks. Mix for 1 minute, speed 5.
3. Add flour and baking powder: Add the flour and baking powder and mix for 30 seconds, speed 5. Using a spatula, gently fold in the beaten egg whites.4.Baking: Pour the batter into a 9.5-inch bundt cake pan and bake in a preheated oven at 356°F static (or 320°F fan) for 35-40 minutes. Check doneness with a toothpick test.
5.Cooling and Garnishing: Let the cake cool before removing it from the pan. Dust with powdered sugar and serve.1. Beat the egg whites: If you don’t have a Thermomix, separate the egg whites from the yolks. Beat the egg whites with an electric mixer and a pinch of salt until stiff peaks form.
Prepare the mixture: In a large bowl, combine the grated orange and lemon zest. Add the sugar, citrus juice, sunflower oil, and yolks. Mix with a whisk until smooth and well combined.
Incorporate flour and baking powder: Sift the flour and baking powder and add to the liquid mixture, gently stirring with a spatula until you obtain a soft and well-blended batter.
Fold in the egg whites: Add the beaten egg whites, gently folding with upward movements to avoid deflating them.Baking: Pour the batter into a 9.5-inch bundt cake pan and bake in a preheated oven at 356°F static (or 320°F fan) for 35-40 minutes, checking doneness with a toothpick test.
Cooling and Garnishing: Once ready, let the cake cool before removing it from the pan. Garnish with powdered sugar and slice for breakfast or snack.
Storage: The cake keeps for 3-4 days in an airtight container at room temperature.
Notes: You can enrich the batter with a few chocolate chips or a sprinkle of cinnamon for a special touch.
Serving: Serve for breakfast, snack, or as a dessert at the end of the meal. Perfect also to accompany a cup of tea or coffee.
Storage: The cake keeps for 3-4 days in an airtight container at room temperature.
Notes: You can enrich the batter with a few chocolate chips or a sprinkle of cinnamon for a special touch.
Serving: Serve for breakfast, snack, or as a dessert at the end of the meal. Perfect also to accompany a cup of tea or coffee.
FAQ (Questions and Answers)
Can I make the cake with other citrus fruits, like grapefruit?
Absolutely! You can replace the oranges or lemons with grapefruit for a more pronounced and original taste. The important thing is to maintain the same amount of juice and zest to not alter the batter too much.
