Yellow Bundt Cake

  • Preparation 30 MIN
    Cooking 45 MIN
  • Servings 10
  • Freezes



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, beat the egg whites at high speed with an electric mixer until frothy. While beating, gradually add ½ cup (105 g) of the sugar. Beat until soft peaks form. Set the meringue aside.
  4. In a third bowl, cream the butter, the remaining sugar (1 cup/210 g) and the vanilla with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients alternately with the buttermilk, beating just until just smooth.
  5. With a spatula, stir about a quarter of the meringue into the batter. Gently fold in the remaining meringue. Spread the batter into the pan.
  6. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

for 1 serving

Content % Daily Value
Calories 390  
Total Fat 16 g  
Saturated Fat 10 g  
Sodium (salt) 195 mg  
Carbohydrates 55 g  
Fibre 1 g  
Protein 6 g