Arizona Lemon Bundt Cake Recipes

LEMON BUNDT CAKE

Steps:

• Preheat the oven at 350°.
• Mix the flour and baking powder in a bowl.
• In a large bowl, cream the sugar and cold melted butter.
• Add the eggs to the large bowl one at a time and mix well.
• Add the vanilla and milk to the sugar mixture.
• Finally, add the flour to the entire mixture.
• Pour the mixture into a bundt pan of your choice.
• Place in the oven for approximately 50 minutes or until the top begins to brown slightly.

ARIZONA LEMON BUNDT CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a Bundt cake pan or tube pan.
• Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
• Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
• Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
• Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
• Immediately poke holes in top of cake with a long tined fork. Pour about two-thirds of the Lemon Glaze over the top.
• Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.

EASY LEMON BUNDT CAKE

Steps:

• Mix first 5 ingredients.
• Pour into greased bundt pan.
• Bake 40-45 minutes at 350F degrees.
• Upon removal from oven, turn cake out of pan and glaze with juice/sugar mixture.

GLAZED LEMON BUNDT CAKE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Beat in extracts.
• Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
• Stir in lemon peel.
• Pour into a greased and floured 10 inch tube pan.
• Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; invert onto a serving plate.
• Cool 10 minutes longer.
• Combine glaze ingredients.
• Drizzle over warm cake.
• Cool completely before serving.

MEYER LEMON BUNDT CAKE

Steps:

• Cake:.
• Preheat oven to 350°F Grease and flour bundt pan.
• Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
• Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Cool in pan, then unmold.
• Icing:.
• Blend all ingredients in blender 5 minutes; Strain through sieve, then drizzle over cake.

LADY BIRD LEMON BUNDT CAKE

Steps:

• Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• Whisk the flour, baking powder, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugar on medium speed for 2-3 minutes, until light and fluffy.
• In a medium bowl, whisk the egg yolks until they are light and lemon-colored, then add them to the butter-sugar mixture and beat until just blended.
• With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until thoroughly incorporated after each addition.
• Add the vanilla, lemon zest, and lemon juice; beat 2 minutes.
• Pour batter into prepared pan, smooth the top; bake for 1 hour, until a cake tester comes out clean.
• Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
• Make the icing-combine the powdered sugar with the butter, lemon zest, lemon juice, and cream in a small bowl; stir vigorously until the mixture is smooth, thick, and pourable.
• Add more cream in needed to obtain the desired consistency.
• Pour the icing over the cooled cake and serve.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.