An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (35)
Italian Lemon Bundt Cake/Ciambellone
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 8%
CARBS 34G47% OF CAL
0G FIBER16G SUGAR17G OTHER
FAT 16G50% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Italian lemon bundt cake with a soft crumb and subtle lemon and vanilla flavors. Light and easy to make, it's perfect for breakfast or dessert.
dessertitalianbaked good🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups cake/pastry flour
- 1 pinch salt
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ¾ cup vegetable oil (I used sunflower)
- ½ cup milk (I used whole milk) (room temperature)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 8%
CARBS 34G47% OF CAL
0G FIBER16G SUGAR17G OTHER
FAT 16G50% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 34mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.