Yum Lemon and Vanilla Bundt Cake Recipe


Ingredients
10 oz, about 7 egg whites1 1/4 cups white sugar2/3 cup (10 1/2 tbsp) softened butter2 1/2 cups all-purpose flour1 tbsp baking powder1/3 cup + 1 tbsp semi-skimmed milkZest of 1 lemon1 tbsp vanilla extractGlaze:3/4 cup powdered sugar1 tbsp lemon juiceA round Bundt cake pan
Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Beat the sugar and softened butter until light and fluffy.
  3. Mix in the vanilla extract and lemon zest.
  4. Gradually add the sifted flour and milk, alternating between the two, and mix well.
  5. Stir in the baking powder.
  6. In a separate bowl, beat the egg whites until stiff peaks form.
  7. Gently fold the egg whites into the batter.
  8. Grease the round Bundt cake pan with butter or non-stick spray.
  9. Pour the batter into the pan and smooth the top.
  10. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and let cool slightly.
  12. Transfer to a wire rack to cool completely.
  13. Mix the powdered sugar with lemon juice, stir well, and drizzle over the cake.
Recipe & Photo Credit: Noz Moscada e Gengibre


Preparation time 15 min
Cooking Time 35 min
Ready In 50 min
Level of DifficultyEasy
Servings8
Nutrition Facts (Per Serving)
Calories320
Fat12g
Carbs48g
Protein7g
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