Go Back
–+ servings
30892066046 66f74c1913 o
Print Recipe Pin Recipe

Lemon Bundt Cake

Lemon Bundt Cake is a delicious, spongy cake made by baking a blend of flour flavoured with lemon zest & extract, butter & sugar in a bundt mold and topped up with glaze of lemon juice. Lemon Bundt Cake makes moments a celebration and commonly made during Christmas. Lemon Bundt is a flavourful treat that has to be tried for the joy of baking.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings10 Bundt Cakes
AuthorSharmilee J

Ingredients

  • 3/4 cup whole wheat flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup cane sugar
  • 1/4 cup oil
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest / grated lemon skin

FOR THE LEMON DRIZZLE:

Instructions

  • Measure and take milk in a mixing bowl, add oil and cane sugar to it.
  • Whisk it well. Strain to remove impurities, set aside.
  • Extract lemon juice, measure and keep aside.
  • Using a grater take lemon peels, set aside.
  • In a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
  • Whisk well then add oil milk mixture. Mix well using a whisk.
  • Add lemon juice, mix once. The batter should be thickish.
  • Grease the bundt tin with oil using a pastry brush.
  • While you prepare this, preheat oven at 180 deg C for 10mins.
  • Now spoon the batter. Fill it till 3/4th of each hole.
  • Bake in preheated oven for 15-18mins or till the top turns golden.
  • Cool down for few mins then carefully lift the cake using a fork.
  • Let it to cool down. In a small mixing bowl take icing sugar,
  • Ass lemon juice to it, mix well until it forms a thick syrup.
  • Drizzle over the cake. Cool down and then store.
  • Serve Lemon Bundt Cake warm with a glass of milk or as a tea time snack.

Notes

  • You can add full maida or use half and half of maida and wheat flour.
  • Do not overbake, the cake will become hard.
  • You can bake these in cup cake molds too if you don’t have bundt mold.
  • The baking timing depends on the size of the cake, mine is very small so got baked in 15mins itself.
  • I drizzled the syrup only for few cakes as amma wanted to have it plain. But I loved it with the syrup, the tangy taste went well with the cakes.
  • You can replace cane sugar with powdered white sugar too same measure.
Nutrition Facts
Lemon Bundt Cake
Amount Per Serving (25 g)
Calories 122 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 1mg0%
Sodium 75mg3%
Potassium 65mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 22IU0%
Vitamin C 5mg6%
Calcium 44mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!