This Lemon Bundt Cake is soft, moist, lively and pleasing, just what you need from a toothsome dessert! Serve it for breakfast with a glass of milk or cappuccino for a perfect “colazione” (a.k.a. Italian breakfast), for merenda or afternoon tea break, or as a treat at the end of your meal.
What is a Bundt Cake?
It’s one of the most delicious, soft, and easy to make cakes that you will have on repeat in your kitchen. Bundt Cake is a cake baked in a Bundt Pan. It has a unique and distinctive shape giving it the looks of a giant doughnut, a “Ciambellone” as Italians call it.
The ingredients you’ll need:
This is a fuss-free recipe, quick and simple even when it comes down to the ingredients.
You only need 1 bowl where you will combine the free-range eggs, whole milk, lemon zest, butter (room temperature), caster sugar, all-purpose flour, baking powder, vanilla extract, some powdered sugar to decorate, and a handful of mixed raisins (optional).
In addition, you will need a Bundt Cake pan of 27 cm in diameter to add the batter, then you just need to witness the magic happening in the oven!
Tips for the perfect Lemon Bundt Cake:
Bring the butter at room temperature. It will be much easier to mix with the sugar and create a soft paste without overmixing it.
Prepare your bundt cake pan in advance and grease it well with butter and flour, covering all edges – this will help with releasing the cake once baked.
Don’t overbake. Leave the cake in the preheated oven for about 40 minutes at 180 degrees using the lowest section of your oven. Take the “toothpick test” to verify if your cake is ready. Just stick a toothpick into the middle of your cake, checking for any wet batter (if you see any, your cake needs more time in the oven). If it comes out clean, your cake is ready!
Leave the cake to cool down completely before releasing it from the tin.
Sprinkle with powdered sugar at the very end, once the cake is completely cooled otherwise the sugar will melt and a new layer will be needed before serving.
Lemon Bundt Cake
Lemon 🍋 Bundt Cake 🍰 This soft and zesty dessert brings everyone around the table. A second or third slice is always required, but who’s counting? There is no such thing as too much cake!
Ingredients
- 4 free-range eggs (220g)
- 150g whole milk
- Zest from 1 lemon
- 160g butter, sliced in cubes at room temperature
- 250g caster sugar
- 300g all-purpose flour
- 16g baking powder
- 1/2 tsp vanilla extract
- powdered sugar to decorate
- handful of mixed raisins
Instructions
- Place the butter and sugar in a bowl and using a hand mixer and combine until smooth. This will take 1-2 mins.
- Add the eggs, one at a time using a lower speed.
- Once the mixture is well combined, pour in the milk at room temperature.
- Add the flour and baking powder that were previously sifted and mix until smooth.
- Add in the lemon zest, vanilla extract and mixed raisins and blend everything together.
- Coat the cake tin with butter and flour removing the excess, then pour in the batter.
- Bake at 180 degrees for 40 minutes using the lowest section of your oven. Make the toothpick test to verify that the cake is ready. Just stick a toothpick into the center of your cake or cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done!
- Let it cool down and then take it out of the cake tin.
- Sprinkle some powdered sugar on top and enjoy!
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