Fluffy Sponge Bundt Cake
Recipe for Sister Anastazja’s fluffy bundt cake with lemon flavor
If you dream of a light, delicate, and fluffy bundt cake that literally melts in your mouth – this recipe is for you! Sponge Bundt Cake with a Hint of Lemon is a combination of simplicity, classic taste, and subtle lemon freshness. Its soft and feather-light interior makes it hard to stop at just one piece. It’s a perfect bake for any occasion – both for everyday and holidays. I especially recommend it for Easter, when traditional baked goods reign on the table, and such a bundt cake will be a beautiful and tasty addition to the festive menu. The recipe is simple and proven – even a beginner can handle it. Try it and see how little it takes to create something truly delicious!
Spis treści
Sponge Bundt Cake Recipe Step by Step
If you like light, delicate, and fluffy cakes, then you must try this recipe for a bundt cake perfect for Easter.
Puszysta babka biszkoptowa przepis z filmem
Wyposażenie
- Duża forma do pieczenia babki z kominkiem.
Składniki
składniki na babkę puszystą
- 4 białka (z jajek L)
- 4 żółtka
- 170 g cukru (najlepiej drobnego – niepełna szklanka)
- 15 g cukru waniliowego (1 łyżka)
- sok z połowy cytryny
- skórka starta z cytryny
- 120 ml oleju
- 150 g mąki pszennej (1 szklanka)
- 1 łyżeczka proszku do pieczenia
składniki na lukier
- 100 g cukier puder (2/3 szklanki)
- ok 2 łyżki mleka (do konsystencji)
Instrukcja
Jak zrobić puszystą babkę biszkoptową krok po kroku
Krok 1 – przygotowania
- Przygotuj formę do babki – dokładnie posmaruj ją masłem i wysyp mąką pszenną (możesz też zrobić proste smarowidło – zobacz w opisie pod przepisem).
- Mąkę przesiej przez sitko razem z proszkiem do pieczenia.150 g mąki pszennej, 1 łyżeczka proszku do pieczenia
- Rozgrzej piekarnik do 180℃ (tryb góra/dół) lub 170℃ (tryb termoobieg).
Krok 2 – przygotowanie ciasta na babkę
- Białka zacznij lekko miksować aby się delikatnie napuszyły.4 białka
- W trakcie dodaj cukier i cukier waniliowy, zwiększ obroty miksera na maksymalne i miksuj tak przez kilka minut, aż białka staną się bardzo białe i gęste.170 g cukru, 15 g cukru waniliowego
- Dodaj wtedy do nich sok i skórkę z cytryny – zmiksuj krótko na niskich obrotach.sok z połowy cytryny, skórka starta z cytryny
- Wlej olej i zmiksuj na niskich obrotach.120 ml oleju
- Dodaj żółtka i je też zmiksuj krótko i tylko do połączenia.4 żółtka
- Wsyp porcjami mąkę i miksuj na niskich obrotach tylko do połączenia – skończ miksowanie, gdy jeszcze widać na obrzeżach nie połączoną do końca mąkę.
- Wtedy przemieszaj już tylko ciasto łyżką.
- Przełóż ciasto do przygotowanej formy na babkę i wyrównaj powierzchnię.
Krok 3 – pieczenie babki
- Wstaw babkę do nagrzanego piekarnika i piecz ją przez około 50 minut – do suchego patyczka.
- Po upieczeniu babkę wyjmij i pozostaw na blacie kuchennym na około 5-10 minut.
- Po tym czasie delikatnie obkrój babkę nożem przy brzegach formy.
- Ostrożnie obróć formę do góry nogami i wyjmij babkę – zostaw do zupełnego wystudzenia.
Krok 4 – przygotowanie lukru
- Cukier puder przesyp do miseczki, dodaj do niego najpierw 1 łyżkę mleka i wymieszaj, dodaj więcej mleka i gdy otrzymasz lekko lejący lukier posmaruj nim wierzch babki.100 g cukier puder, ok 2 łyżki mleka
- Możesz na koniec posypać babkę skórką startą z cytryny.
Film
Uwagi
Wartości Odżywcze
Sister Anastazja’s Sponge Bundt Cake – Notes
I recently realized that I have never baked any cake from Sister Anastazja’s recipe. It must be admitted that Sister Anastazja is a great source of recipes, and I was interested in this simple, even rustic in appearance, very fluffy bundt cake. I called it a sponge bundt cake because of its preparation method and its exceptional fluffiness. Thanks to the addition of oil, the bundt cake is simultaneously delicately moist and less dry than a regular traditional sponge cake. Lemon juice and vanilla add a delicate flavor to it. This cake is ideal for people who like traditional flavors. You must try it!
What ingredients are essential for preparing a fluffy bundt cake?
To bake this sponge cake, you need few ingredients, and they are very easily available in any store, and you probably already have them at home. Below I provide a shortened list of products I used and possible substitutes.
- eggs – to bake the cake, you will need 4 large eggs (size L) – before preparing the batter, wash them thoroughly and then separate the whites and yolks – make sure no yolk gets into the whites. Additionally, if you want the egg whites to whip well, check the bowl they will be mixed in – it must not be greasy, otherwise the whites will not whip!
- all-purpose flour – cake flour type 450 will be best, but you can also use type 500 or 550 flour.
- oil – I use rapeseed oil, you can use another oil, but choose one with a delicate flavor
- lemon – if you don’t have a lemon, or don’t like its taste, you can use an orange – add about 40 ml of juice and grated orange zest to the cake. If you don’t have fresh fruit, you can use liquid “lemon flavor” or your favorite aroma, and add milk to the cake as the liquid.
How to make a pan release paste for a cake pan?
Such pan release paste is very simple to make, and at the same time incredibly facilitates proper pan preparation. There’s no need to struggle with flouring and getting the kitchen dirty. Simply apply the paste with a silicone brush to the entire surface of the pan (including the central tube) and that’s it. The cake always comes out easily after baking, and I’ve never had anything stick. To make this paste, simply mix equal amounts of margarine, oil, and wheat flour (e.g., 50g each). Store this paste sealed in the refrigerator and also use it for greasing regular pans – not just bundt cake pans. Below you can watch a short video where I show how I make this paste.
How to reduce the calorie content of sponge cake?
If you fancy such a cake, but are on a weight-loss diet and prefer a slightly less caloric cake, then forgo glazing the cake with icing – it increases the calorie content of the cake. Instead, just lightly dust the cake with powdered sugar. The sponge cake will still look beautiful, and incidentally, it will have fewer calories :) Such a cake without icing will have about 318 kcal per 100g. And if you divide it into 10 roughly equal portions, each will have about 254 kcal.
How to store a fluffy sponge cake?
To keep Sister Anastazja’s cake fresh and soft longer, it’s worth storing it in an airtight container with a lid, or covering it with a cake dome. You don’t need to keep the cake in the refrigerator. Keeping it at room temperature is perfectly sufficient. Additionally, you can freeze the sponge cake for about 3 months.
I hope that such a lemon sponge cake will tempt you too and encourage you to bake it. If so, I would be very pleased if you share your impressions in the comments under the recipe.
By the way, I highly recommend following Beata’s Bakes’ Instagram profile, where you will also find all my recipes, and there you can easily save them for later :)
Recommended Bundt Cake Recipes
If you like bundt cakes, then be sure to try my other recipes as well – you’ll find traditional bundt cakes here, but also those with unusual flavors. Be sure to check them out!
Popularne Przepisy
Polecane przepisy
Sponge Cake Recipe (Lemon Sponge Bundt Cake)
Looking for the perfect recipe for a light, airy sponge cake with a hint of lemon? This tried-and-tested sponge cake recipe is a total winner—it features a clear step-by-step guide, photos of every stage, and a video tutorial showing just how easy it is to bake this delicious treat.
With its delicate lemon flavor and light, springy texture, this cake is an ideal choice for Easter, but also works perfectly as an everyday dessert with coffee or tea. If you want to bake a cake that turns out perfectly every time, looks beautiful, and pleases everyone, you have to try this recipe. The Lemon Sponge Bundt Cake is a classic that never goes out of style!
