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–+ servings

Whole-wheat Lemon Bundt Cake

bakingwithnessa
This whole-wheat Cake is incredibly tasty and the hint of lemon makes it the perfect afternoon snack or morning breakfast!
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Prep Time 10 minutes
Bake Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Italian
Servings 12

Equipment

Twisted Crown
Baking Sheet (M)
Le Petit Grater
Magnetic Measuring
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula

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.
  • Pour your batter into your Flexipan®. Evenly spread with your spatula.

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

Nutrition Facts
Whole-wheat Lemon Bundt Cake
Amount Per Serving
Calories 101 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 41mg14%
Sodium 138mg6%
Potassium 80mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 9g10%
Protein 4g8%
Vitamin A 61IU1%
Vitamin C 1mg1%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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