Whole-wheat Lemon Bundt Cake
We all have a little bit of wholewheat flour in our pantry. Then, you are going to enjoy this recipe from my Favorite Italian Sisters: Sara and Chiara Gentile. One lives in New York City and the other one lives in Milan. They both share a passion for cooking and baking!
Today’s recipe is a simple yet very flavorful lemon bundt cake which I found on Sara and Chiara’s Instagram @zensisterskitchen. What I love is that all their recipes is published in both Italian and English. Of course, you will find this recipe also on their blog right HERE!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Whole-wheat Lemon Bundt Cake
Equipment
Ingredients
- 3 eggs
- 1/2 cup (100 g) sugar
- 1 lemon zest
- 1/16 tsp (0.38 g) sea salt
- 2/3 cup (130 g) strained yogurt
- 1/3 cup (70 g) vegetable oil
- 1 1/3 cup (170 g) whole wheat flour
- 1 tbsp (12 g) baking powder
Instructions
- Place your Twisted Crown Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
WHOLEWHEAT CAKE PREPARATION
- In a mixing bowl, beat together the eggs and sugar until light and fluffy (medium high speed for about 3 minutes). Add the lemon zest, sea salt, strained yogurt and vegetable oil. Mix until combined. Then, gently fold the whole wheat flour and baking powder.
BAKE!
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 23min). It is ready when the toothpick inserted comes out clean.
- Once your Whole-wheat Lemon Cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy with some confectioners sugar dusted on top and extra lemon zest! Bon Appétit!
Video
Special Notes
Nutrition
