Lemon Bundt Cake Recipe
I am very enthusiastic about using lemon in desserts. I always liked sour flavours. But I enjoy the combination of sour and sweet. That's why I add lemon to my desserts, especially in winter, when I can find the most delicious lemons.
Lemon cake is also one of the cakes I make most often in winter, along with the chocolate chip pound cake. The tartness of the lemon juice and the wonderful smell of the lemon peel make the cake one step ahead of the standard cakes. Especially the smell that spreads to the house while it is cooking is a separate source of happiness.
For the lemon cake, I use the juice of one lemon and the grated yellow rind of two lemons. Since the size of the lemons will change, the amount of water that will come out of 1 lemon will naturally change. It doesn't matter, actually. It can only affect the intensity of the lemon flavour. If you don't want to risk it, you can measure and use lemon juice. 25ml of lemon juice will be enough for one lemon.
If you don't have a lemon on hand, but you still want to make a lemon cake, you can use the dried lemon peel that you prepared beforehand. Since there will be no lemon juice, it will not be sour, but the lemon peels will still give a very pleasant smell. If you want to make a slightly more fun lemon-scented cake instead of plain cake, keep it in mind.
Enjoy the recipe...
- 2 eggs,
- 1 cup of granulated sugar,
- 1 cup of whole milk,
- 1/2 cup of vegetable oil,
- 2 cups of flour,
- 10 g of baking powder,
- Juice of 1 lemon,
- Grated peels of 2 lemons.
- Cream together the eggs and sugar until white and frothy,
- Add the milk and vegetable oil and whisk,
- Add lemon juice and grated lemon peels and keep whisking,
- Add the flour and baking powder slowly while whisking until you get a smooth batter,
- Pour into a greased cake pan,
- Bake at 180 degrees C until golden brown on top.