Grandma's Bundt Cake is a classic soft and fragrant cake typical of Italian tradition. Made with simple, genuine ingredients, it is perfect for breakfast or a delicious snack. A must-try to share with the family!
Preheat the oven to 180°C; butter and flour a bundt (ring) pan (25 cm diameter); if you don't have one, you can use a high-sided pan with an overturned bowl placed in the center
Beat the butter, powdered sugar, the grated zest of half a lemon and a pinch of salt for a long time with an electric mixer; when the mixture is light and fluffy, add the whole eggs and egg yolks one at a time
Then add the flour mixed with the potato starch in spoonfuls and half a packet of baking powder
Pour the batter into the pan, level the surface and sprinkle with pearl or coarse sugar
Bake at 180°C for about 45 minutes
Test for doneness by inserting a skewer
Remove from the pan and let cool on a wire rack
Serve with custard (crème anglaise) or whipped cream
Whisk
Bundt pan
Store the cake in an airtight container at room temperature for 2-3 days.
Rinse the eggs with warm water before using them to remove any residue or foam.
Italy
| Energy (kcal) | 346.41 |
| Carbohydrates (g) | 38.88 |
| of which Sugars (g) | 21.37 |
| Fat (g) | 19.46 |
| of which Saturates (g) | 10.2 |
| Protein (g) | 6.11 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.09 |
