Ingredients
EGG YOLKS
6
EGG WHITES
6
SUGAR
1 cup + 2 tbsp
GRATED ZEST OF 1 LEMON
FRESH LEMON JUICE
5 tbsp
WATER
2/3 cup
VEGETABLE OIL
1/2 cup
ALL-PURPOSE FLOUR
2 1/3 cup
VANILLA EXTRACT
1/2 tsp
BAKING POWDER
1 tbsp
POWDERED SUGAR
for dusting
How To Make Moist Lemon Bundt Cake
Step 1
Preheat the oven to 350°F (180°C) and grease a bundt pan thoroughly. In a large bowl, combine the egg yolks, lemon zest, and sugar.
Step 2
Beat with a hand mixer for 3–4 minutes until pale and fluffy. Add the lemon juice, water, oil, and vanilla extract. Mix until fully combined.
Step 3
Sift the flour and baking powder into the bowl, stirring until just combined.
Step 4
In a separate bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the mixture.
Step 5
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Cool in the pan for 10–15 minutes, then invert onto a wire rack. Once cooled completely, dust with powdered sugar and serve.
Step 7
