EGG-FREE BUNDT CAKE: a light and fragrant everyday cake!

published on 7 January, 2026 at 13:54

INGREDIENTS (22cm pan)

200ml (3/4 cup + 1 tbsp) milk

150ml (2/3 cup) vegetable oil (sunflower oil recommended)

50ml (3 tbsp + 1 tsp) orange juice

Zest of 1 orange

Zest of 1 lemon

1 tsp vanilla extract

200g (1 2/3 cups) all-purpose flour

100g (3/4 cup) cornstarch

200g (1 cup) sugar

2 tsp baking powder

A pinch of salt

Powdered sugar, to taste, for decoration

METHOD

1. Pour the milk, vegetable oil, lemon zest, orange zest, orange juice, and vanilla extract into a large bowl.

2. Whisk by hand until you obtain a smooth, homogeneous liquid mixture.

3. Add the all-purpose flour, cornstarch, sugar, baking powder, and a pinch of salt.

4. Continue whisking until the batter is smooth and free of lumps.

5. Pour the batter into a greased and floured bundt cake pan.

6. Bake at 180 °C / 350 °F for about 45 minutes.

7. Let cool completely, then dust with powdered sugar before serving.

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