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Lemon and nuts bundt cake

Before making this cake I would never have imagined that lemon and walnuts would make such a perfect and smooth combination, but that’s right, this is such a juicy sponge cake that has just entered the list of recipes that I do the most.

Here I explain the recipe, of course, can be made in any mold for sponge cake.


4 eggs

300 gr of sugar

15 gr of baking powder

1 pinch of salt

The zest of two lemons

The juice of a lemon and a half

1 trickle of vanilla extract

150 gr of fine chopped nuts (I chopped them with a food processor)

300 ml of milk

200 gr of butter


In a bowl, beat the eggs with a kitchen robot or hand mixer until they are pale, then, slowly add the sugar and continue beating until you get a frothy cream.

Add the vanilla extract, the lemon zest and the lemon juice.

Now add the sifted flour together with the yeast, the pinch of salt, and the chopped nuts, mix at low speed.

Heat the milk in a separate bowl without reaching the boiling point and add the butter, stir until melted, add to the rest of the ingredients slowly and beat until everything is well integrated.

Pour the mixture into the previously greased mold and take it to the oven, which must be preheated to 180 ° C, for 30 minutes or until the stick comes out almost clean.

It is very soft and juicy cake very delicious, very nice. Enjoy!