Yum Lemon and Vanilla Bundt Cake Recipe
Ingredients
Directions
- Preheat the oven to 350°F (180°C).
- Beat the sugar and softened butter until light and fluffy.
- Mix in the vanilla extract and lemon zest.
- Gradually add the sifted flour and milk, alternating between the two, and mix well.
- Stir in the baking powder.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Grease the round Bundt cake pan with butter or non-stick spray.
- Pour the batter into the pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool slightly.
- Transfer to a wire rack to cool completely.
- Mix the powdered sugar with lemon juice, stir well, and drizzle over the cake.
Nutritional Facts (Per Serving)
Frequently Asked Questions
Yes, you can use all-purpose flour instead of cake flour. However, if you want a lighter texture, you may consider sifting the all-purpose flour a couple of times or replacing a couple of tablespoons with cornstarch to mimic cake flour.
Store the leftover Bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.
If your cake batter seems too thick, you can add a little extra milk, one tablespoon at a time, until you reach a smooth and pourable consistency. Be careful not to overdo it, as adding too much liquid can affect the cake's structure.
Recommended Drink Pairings
Grab your favorite crisp Vinho Verde or a cold Super Bock to enjoy with this classic dish!
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