I called it an old-time Lemon Bundt Cake because it reminds me a lot of the sweets I used to eat as a child at my grandmother’s house. Simple, homemade, rustic sweets but made from the heart. And this cake is like that, too. It is perfect for a good morning in sweetness, a mid-morning break, a super snack and even a late evening snack. Another good thing is that it contains no butter so a slice is a venial sin. Come on get the ingredients ready and let’s make it together.
Ingredients :
- 1 unwaxed lemon (zest and juice)
- 50ml (3 tbsp) milk
- 4 medium eggs
- 180g (¾ cup) granulated sugar
- 120g (½ cup) ricotta cheese
- 50ml (3 tbsp) vegetable oil (e.g., sunflower or canola oil)
- 10ml (2 tsp) Marsala wine (optional)
- 250g (2 cups) all-purpose flour (type 00 flour)
- 15g (2 tbsp) potato starch (or cornstarch)
- 1 sachet (about 2 tsp) baking powder
How to make Classic Lemon Bundt Cake:
- Wash the lemon very well, dry it and grate half the zest with a citrus grater. Then squeeze out the juice: 60 ml will be needed.
- Transfer the lemon juice to a small bowl, add the hot (not boiling) milk, cover and let it stand while you proceed with the rest of the preparation. You will see flakes forming. This is buttermilk (also called fermented milk) and will help make our doughnut fluffy.
- Mix the flour with the starch and baking powder. Set aside.
- And now let’s knead our Bundt Cake!
- Shell the eggs inside a large bowl, add the sugar and whisk until light and fluffy.
- Then add the cottage cheese and process again with the whips.
- Now add the buttermilk, oil, liqueur and lemon zest and mix with a spatula. If you do not like marsala you can omit it.
- Finally add the dry ingredients to the mixture by sifting them through a fine-mesh strainer.
- Pour the mixture obtained inside a doughnut mold with a diameter of 24 cm (9.5 Zoll) previously buttered and floured and distribute sugar granules all over the surface.
- Bake the one-time doughnut in a static oven preheated to 180 °C (350 °F) for 50 minutes, covering it with a sheet of tin foil if it becomes too adored. Take it out of the oven and let it cool before removing it from the mold and transferring it to a serving platter. It can also be sprinkled with powdered sugar if desired.
Enjoy!
