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The Fluffy and Tall Lemon Bundt Cake is the perfect homemade treat for breakfast or tea time. Soft as a cloud and bursting with natural lemon flavor, it stays moist for days and comes together in just minutes with simple ingredients. A foolproof recipe for a tall, light, and fragrant cake that tastes just like Grandma’s!
servings
Tortiera 26cm round
Equipment
- Hand Mixer or Stand Mixer
- Bundt Pan
Ingredients
- 450 g All-Purpose Flour (for cakes)
- 250 g Whole Eggs ((about 5 medium eggs))
- 250 g Granulated Sugar
- 250 g Melted Butter
- 250 g Whole Milk
- 50 g Honey
- 50 g Cornstarch
- 2 Whole Lemons (seedless, unpeeled)
- 2 packets Baking Powder
- 1 pinch Salt
Instructions
- Wash the lemons thoroughly, cut them into quarters, and remove the seeds. Blend everything in a food processor until you get a smooth, lump-free purée.
- In a mixer, beat the whole eggs with the sugar and honey until the mixture becomes pale and fluffy, increasing about five times in volume. This will take around 15 minutes at medium speed. The batter is ready when it forms a ribbon that sits briefly on the surface before sinking—this means it’s perfectly whipped.
- Once the egg mixture is well whipped, add the lemon purée and continue mixing for a few more minutes until smooth and well combined.
- Gently fold in the dry ingredients—flour, cornstarch, salt, and baking powder—together with the liquids (milk and the melted butter). Use a spatula and mix with wide, upward motions to keep the batter light and airy.
- Pour the batter into a greased and lightly floured bundt pan, smoothing the top. Bake in a preheated oven at 340°F (170°C) for about 45 minutes, until golden and springy to the touch.
- Once completely cool, carefully remove the cake from the pan and dust with powdered sugar. Or keep it rustic and serve it as is—with a glass of milk or a hot cup of tea.
Nutrition
Serving: 100g | Calories: 656kcal | Carbohydrates: 87g | Protein: 11g | Fat: 30g | Fiber: 2g | Sugar: 38g | Net Carbohydrates: 85g
4 comments about “Ciambellone soffice e alto”
Ciao,
Io ho una farina tipo 2, anche in questo caso va aumentata la dose di farina totale?
Ho latte parz scremato e amido di mais. Possono andar bene entrambi in sostituzione del latte intero e dell’amico di frumento. Complimenti per il sito!
Ciao Luca,
con la farina tipo 2 puoi usare pari peso… Ad ogni modo mettine un pò alla volta, perché ogni farina è differente!
Spero che il ciambellone ti piaccia!
A presto!
Divino! Mi cimento ora con la cotton cake. L’unica mia paura è la conservazione. Necessità di frigo?
Ciao Luca!! Una volta pronta e fredda, puoi conservare la cotton cake o sotto campana da dolci, oppure ti usare della pellicola per alimenti. Eè molto importanti infatti conservare l’umidità della torta!
A presto!