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Light lemon bundt cake

This light lemon bundt cake is more spongy than usual, because it has water instead of milk and the eggs are separated for the batter. Also, it is zesty and zingy, perfect for summer garden parties or afternoon tea.  
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g flour
  • 150 g sugar
  • 4 eggs
  • 1 lemon juiced and zested
  • 100 ml sunflower oil
  • 100 ml water
  • 2 tsp baking powder
  • 1 tsp vanilla paste
  • 1 pinch of salt
  • FOR THE LEMON GLAZE:
  • 100 g icing sugar
  • 1 Tbsp lemon juice
  • 1 lemon zest

Method
 

  1. Preheated oven to 170°C.
  2. Separate the eggs.
  3. Whisk the egg whites with a pinch of salt until stiff.
  4. In a large bowl, beat the egg yolks with the sugar until creamy, then add the lemon juice and grated zest, water and oil.
  5. In another bowl, mix the flour with the baking powder, then gently fold it into the egg yolk mixture. Then carefully and gradually fold in the stiff egg white, adding small portions at a time.
  6. Transfer the batter into a silicon bundt-cake case.
  7. Bake in the middle of the oven for 45-50 minutes. Do a test - if an inserted skewer doesn’t come out sticky, the cake is ready and you can take it out of the oven.
  8. Let it cool in the case/tin for a few minutes, then turn it out onto a wire rack.
  9. While the cake is resting, make the glaze. Mix the icing sugar and lemon juice until smooth and creamy, then pour or spread it over the cooled bundt cake, then scatter the grated lemon zest on top.