Whole-wheat Lemon Bundt Cake
This whole-wheat Cake is incredibly tasty and the hint of lemon makes it the perfect afternoon snack or morning breakfast!
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!
YouTube Video
Photos
Nutrition
Calories: 101kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 80mg | Fiber: 1g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com