Introduction to EASIEST LEMON BUNDT CAKE WITHOUT A MIXER

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I’m excited to share my EASIEST LEMON BUNDT CAKE WITHOUT A MIXER recipe with you! This delightful cake is not only simple to whip up, but it also bursts with fresh lemon flavor, making it perfect for any occasion. Whether you’re looking to impress guests or treat your family, this cake is a quick solution that requires minimal effort. Trust me, you’ll love how easy it is to create something so delicious!

Why You’ll Love This EASIEST LEMON BUNDT CAKE WITHOUT A MIXER

This EASIEST LEMON BUNDT CAKE WITHOUT A MIXER is a game-changer for anyone short on time. It’s incredibly easy to make, requiring just a few simple ingredients and no fancy equipment. The result? A moist, flavorful cake that’s sure to impress. Plus, the bright lemon flavor adds a refreshing twist that’s perfect for any gathering. You’ll find yourself making this cake again and again!

Ingredients for EASIEST LEMON BUNDT CAKE WITHOUT A MIXER

Gathering the right ingredients is the first step to creating this delightful cake. Here’s what you’ll need:

Eggs: These are the building blocks of your cake, providing structure and moisture.
Sugar: Sweetness is key! It balances the tartness of the lemon and helps the cake rise.
Plain Yogurt: This adds moisture and a subtle tang, making the cake incredibly tender.
Oil: A neutral oil keeps the cake moist without overpowering the lemon flavor.
All-Purpose Flour: The foundation of your cake, giving it body and texture.
Baking Powder: This leavening agent helps the cake rise, creating that lovely fluffy texture.
Lemon Zest: The zest adds a burst of citrus aroma, enhancing the lemon flavor.
Lemon Juice: Freshly squeezed juice brings brightness and acidity, making the cake refreshing.

Feel free to get creative! You can substitute Greek yogurt for a richer flavor or use coconut oil for a hint of tropical taste. If you’re out of lemons, a splash of vanilla extract can work wonders too. For exact measurements, check the bottom of the article where you can find everything you need for printing.

How to Make EASIEST LEMON BUNDT CAKE WITHOUT A MIXER

Step 1: Prepare the Wet Ingredients

Start by cracking the eggs into a large bowl. Add the sugar and mix them together until they’re well combined. You want a smooth, creamy texture here. It’s like creating a little sunshine in your bowl!

Step 2: Add Yogurt and Oil

Next, gently stir in the yogurt and oil. This step is crucial for keeping your cake moist. Just take your time and mix until everything is blended. You’ll notice the batter becoming richer and creamier.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour and baking powder. Sifting helps to aerate the flour, making your cake light and fluffy. It’s a simple step that makes a big difference!

Step 4: Mix Wet and Dry Ingredients

Now, gradually add the dry ingredients to the wet mixture. I like to do this in batches, stirring gently until everything is fully combined. You want to avoid overmixing, as that can make the cake dense. Think of it as folding in a hug!

Step 5: Add Lemon Zest and Juice

Time to bring in that zesty flavor! Gently mix in the lemon zest and juice. This is where the magic happens. The aroma will fill your kitchen, and you’ll know you’re on the right track to a delicious cake.

Step 6: Pour Batter into Bundt Pan

Prepare your bundt pan by greasing and flouring it well. This step is essential to prevent sticking. Once ready, pour the batter into the pan, spreading it evenly. It should look like a golden river flowing into its mold!

Step 7: Bake the Cake

Preheat your oven to 350°F (180°C). Place the bundt pan in the oven and bake for about 40 to 50 minutes. You’ll know it’s done when the cake is golden and firm to the touch. A toothpick inserted in the center should come out clean. Patience is key here!

Step 8: Cool and Prepare Dressing

Once baked, let the cake cool in the pan for a few minutes. Then, carefully remove it and let it cool completely on a wire rack. While it cools, mix some lemon juice with a bit of sugar and water to create a refreshing dressing. This will add a lovely glaze just before serving!

Tips for Success

Always grease and flour your bundt pan well to avoid sticking.
Use room temperature eggs and yogurt for better mixing.
Don’t overmix the batter; gentle folding is key to a light cake.
Check for doneness with a toothpick; it should come out clean.
Let the cake cool completely before adding the lemon dressing for the best flavor.

Equipment Needed

Large Mixing Bowl: A sturdy bowl for mixing ingredients. A glass or ceramic bowl works well.
Whisk or Spoon: Use a whisk for a smooth batter, or a sturdy spoon if you prefer.
Bundt Pan: Essential for shaping your cake. A regular cake pan can be used in a pinch.
Oven: Preheat to ensure even baking.
Cooling Rack: Helps cool the cake evenly. A plate can work too!

Variations

Blueberry Lemon Bundt Cake: Add a cup of fresh or frozen blueberries to the batter for a fruity twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free cake.
Vegan Version: Replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt.
Herb-Infused: Add a tablespoon of finely chopped fresh rosemary or thyme for a unique flavor profile.
Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled cake for a decadent finish.

Serving Suggestions

Pair with a dollop of whipped cream for a creamy contrast.
Serve alongside fresh berries for a pop of color and flavor.
A cup of herbal tea complements the lemony notes beautifully.
Dust with powdered sugar for an elegant presentation.
Enjoy with a scoop of vanilla ice cream for a delightful treat!

Frequently Asked Questions (FAQs)

Q: Can I use a different type of yogurt for this EASIEST LEMON BUNDT CAKE WITHOUT A MIXER?

A: Absolutely! You can use Greek yogurt for a richer flavor or even a dairy-free yogurt if you prefer. Just make sure it’s plain to keep the balance of flavors.

Q: How do I know when the cake is done baking?

A: The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready to come out of the oven!

Q: Can I make this cake ahead of time?

A: Yes! This EASIEST LEMON BUNDT CAKE WITHOUT A MIXER stores well. Just keep it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage.

Q: What can I substitute for lemon juice if I don’t have any?

A: If you’re out of lemon juice, you can use lime juice or even a splash of vinegar mixed with water. It won’t be quite the same, but it will still add some acidity!

Q: Can I add frosting to this cake?

A: While this cake is delicious on its own, you can certainly add a light glaze or frosting if you like. A simple lemon glaze made with powdered sugar and lemon juice would be delightful!

Final Thoughts

Baking this EASIEST LEMON BUNDT CAKE WITHOUT A MIXER is more than just a recipe; it’s a delightful experience that brings joy to your kitchen. The bright, zesty aroma fills the air, creating a warm atmosphere that invites everyone to gather around. Each slice is a reminder that simple ingredients can create something truly special. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to bring smiles. I hope you enjoy making it as much as I do, and that it becomes a cherished favorite in your home!

EASIEST LEMON BUNDT CAKE WITHOUT A MIXER: Try This!

Author: Melissa
Total Time: 1 hour
Yield: 8-10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious lemon bundt cake that requires no mixer, perfect for any occasion.

Ingredients

Scale

3 eggs
1 cup sugar
1 cup plain yogurt
1/2 cup oil
2 cups all-purpose flour
1 tsp baking powder
Zest of 1 lemon
Juice of 1 lemon

Instructions

In a large bowl, crack the eggs and add sugar. Mix until well combined.
Add yogurt and oil, stirring gently.
In a separate bowl, sift the flour with the baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Add the lemon zest and juice, mixing gently.
Pour the batter into a greased and floured bundt cake pan.
Bake in a preheated oven at 180°C (350°F) for about 40–50 minutes, until golden and firm to the touch.
Let it rest for a few minutes, then remove the cake from the pan and let it cool completely.
To prepare the lemon dressing, mix lemon juice with a bit of sugar and a tablespoon of water.
Pour the dressing over the cooled cake just before serving.

Notes

Ensure the bundt pan is well greased to prevent sticking.
Adjust the sugar in the dressing according to your taste.
Store any leftovers in an airtight container.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: lemon bundt cake, easy cake recipe, no mixer cake