Citrus Glazed Lemon Bundt Cake Recipes

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.

CITRUS GLAZE

Steps:

• Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
• Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

CITRUS GLAZED LEMON BUNDT CAKE

Steps:

• Put all cake ingredients in mixer bowl mix and beat for 10 minutes.
• Pour in greased bundt pan and bake at 350 for 40-45 minutes.
• Cool For glazing: Heat all ingredients to a boil.
• Boil for 1 minute.
• Pour on cake very slowly.
• This takes a while and almost seems like it is getting soggy.
• It isn't.
• Just keep pouring it all on.
• It soaks into the cake and makes it very moist.

LEMON BUNDT CAKE WITH GLAZE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F / 177 C / Gas 4. Grease and flour a 12-cup Bundt cake pan.
• In a large mixing bowl with electric mixer , cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
• In another bowl, sift together the flour, baking powder , and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
• Pour the batter into the prepared Bundt cake pan . Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.
• Cool for 5 minutes in the pan; invert and cool completely on a rack.
• In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.
• Drizzle over the cooled cake.
• Serve and enjoy!

CITRUS-GLAZED POUND CAKE

Steps:

• Preheat oven to 300F (this low temperature is correct).
• Butter and flour a bundt pan.
• Cream butter with zests, vanilla and sugar for 8 minutes (this is important for a light, high cake!).
• Add baking powder and salt.
• Add flour, alternately with eggs and yoghurt.
• Combine well, scraping down sides and bottom of bowl with rubber spatula.
• Batter will be very thick.
• Empty batter into prepared Bundt pan.
• Bake until done, approximately 1 hour and 15 minutes.
• Remove and let stand on rack for 10 minutes.
• Heat together glaze ingredients until butter melts and sugar dissolves.
• Pour over cake.
• Let stand 30 minutes longer before removing from pan.
• Cool completely.