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–+ servings
dreamcaketrue

White Bundt Cake

Light and tender Bundt cake with the right amount of bright citrus.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 302 kcal

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
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