Light and tender Bundt cake with the right amount of bright citrus.
If you are looking for a tender, light, and flavorful Bundt cake, I have your answer right here! This white Bundt cake is an absolute crowd-pleaser.
ABOUT THIS WHITE BUNDT CAKE RECIPE
- This Bundt cake uses only egg whites. Egg whites make a good structure and also create a bright off-white color in the cake.
- The is a mix of butter and oil in this recipe, Butter adds more flavor, and oil keeps the cake moister for longer.
- A small amount of freshly squeezed lemon juice adds a ton of fresh citrus flavor. Freshly squeezed citrus juice infuses the cake with an amazingly refreshing taste.
- This White Bundt cake has a very velvety and smooth texture that melts in your mouth.
- Use of yogurt or sour cream creates a velvety texture. (I used 6%)
- I have used lemon glaze on top of this Bundt cake to make a good balance in the citrus flavor. Glaze comes together very easily in no time. The glaze adds more flavor to the cake and makes the cake look very pretty.
- Make sure the egg whites, yogurt, and butter are at room temperature. Beat the egg whites separately to form stiff peaks. Be sure to wipe the mixing bowl, and whisk the attachment. This removes any oil from the tools, and egg whites wipe up with no problem.
- This cake can be made in a round cake pan or a sheet pan. If making in the round pan reduce the bake time by 8-10 minutes.
-Be sure to tap the pan on the counter to release any bubbles. Bundt cake and pound cake pans are deeper than the usual cake pans, therefore they tend to hold on to the bubbles.
See more Bundt cake recipes, Cream Cheese Pound Cake,
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
White Bundt Cake
Light and tender Bundt cake with the right amount of bright citrus.
Ingredients
For The Bundt Cake
- 3 cups All-purpose flour, , Spooned and leveled
- 1 cup Egg whites, about 6 eggs, Room temperature
- 2 cups Sugar
- ½ cup oil
- ½ cup Butter, Room temperature
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Full fat yogurt, Room temperature
- ⅓ cup Lemon juice, Freshly squeezed
- 1 tablespoon Vanilla extract
- ½ teaspoon Lemon extract, optional
For The Glaze
- 1 cup Powdered sugar, Sifted
- 1 tablespoon Butter, Melted
- ½ teaspoon Vanilla extract
- 1-2 tablespoon Lemon juice
Instructions
How To Make The Bundt
- Preheat the oven to 350°F. Grease a 10-inch Bundt cake pan with butter and set aside.
- Sift the dry ingredients and set them aside.3 cups All-purpose flour,, 1½ teaspoon Baking powder, ½ teaspoon Salt
- Mix the yogurt with the lemon juice, vanilla extract, and lemon extract and set aside.¾ cup Full fat yogurt, ⅓ cup Lemon juice, 1 tablespoon Vanilla extract, ½ teaspoon Lemon extract, optional
- Set your stand mixer on whisk attachment and beat the egg whites until stiff peaks form.1 cup Egg whites, about 6 eggs
- Beat the sugar with oil and the softened butter until light and fluffy.2 cups Sugar, ½ cup Butter, ½ cup oil
- Add the dry ingredients to the above mixture alternatively with the yogurt mixture, in three passes.
- At the end gently fold in the egg white and make sure it is all incorporated.
- Pour the batter into the prepared pan, and tap the pan on the counter a few times to release the bubbles. Bake for 45-50 minutes. Let cool for 10 minutes, then transfer the Bundt to the cooking rack, Let cool completely before glazing.
How To Make The Glaze
- Melt the butter, add the powdered sugar and vanilla extract, and mix well.1 tablespoon Butter, ½ teaspoon Vanilla extract, 1 cup Powdered sugar
- Add the lemon juice. one tablespoon at a time. If the mixture is too dry add one more tablespoon lemon juice, and if it is too runny, add a little bit of powdered sugar.1-2 tablespoon Lemon juice
- Pour over the cool Bundt, and enjoy.
Notes
- Make sure to wipe the bowl of the stand mixer and the whisk attachment with vinegar before whipping the egg whites.
- Tap the pan on the counter a few times to release the bubbles before transferring it into the oven.
Nutrition
Calories: 302kcalCarbohydrates: 45gProtein: 1gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 25mgSodium: 226mgPotassium: 39mgFiber: 0.2gSugar: 34gVitamin A: 282IUVitamin C: 4mgCalcium: 53mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Roxana says
I made this bunny cake last night and it is truly amazing. It tastes wonderful and it’s so light. Thank you Arezou for sharing all these great recipes.
Roxana says
Thank you Arezou for sharing all these great recipes. I made this bundle cake and it is amazing.
Arezou Bahador says
Thank you so much Roxana for your feedback. I am so glad to know that you liked this recipe:)