A lemon bundt with an infusion of jasmine pearls

Imagine a piece of this cake with the aroma of lemon and jasmine pearls…

I am not a citrus person but, from time to time I feel like having something with lemon or orange flavor!

A lemon bundt with an infusion of jasmine pearls

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By Diana Du-Pont Luís Serves: 12
Prep Time: 10 min Cooking Time: 40 min Total Time: 50 min


  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • Pinch of baking soda
  • 2 eggs
  • 3/4 cup granulated sugar
  • 3/4 cup of milk
  • 1/4 cup butter
  • 1 tsp of vanilla essence or vanilla paste
  • 1/2 lemon juice and zest
  • 10 g of jasmine pearls



Grease a pan very well (20 cm) with a pan release spray or with Crisco grease.


Preheat the oven to 180 °C.


Mix the flour together with the baking powder and baking soda and set aside.


Heat the milk, but don't let it boil. Add the jasmine tea and let it soak for 10 minutes. Melt the butter and pour the vanilla.


In a bowl, mix the sugar with the eggs until the mixture is palisade and the sugar is well incorporated. Add the milk mixture to the butter mixture and incorporate it into the egg mixture.


Incorporate the flour and mix well.


Add the lemon juice and zest.


Place the cake in the oven for 30-40 minutes or in the last 10 minutes insert a toothpick and if it comes out clean, the cake is ready.

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