FRESH LEMON BUNDT CAKE
This is a beautiful golden-colored, moist cake that stays fresh that you can bake two or three days ahead.
Provided by Handy Andy
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
- Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 49.9 g, Cholesterol 118.2 mg, Fat 17.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 10.4 g, Sodium 138.6 mg, Sugar 33.7 g
LEMON BUNDT CAKE
Mix It Up: For a berry lemon cake, add to the batter 1 and 1/4 cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add 1/4 cup of poppy seeds.
Provided by Shiran
Time 1h45m
Number Of Ingredients 16
Steps:
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
- To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
- Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
- Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
- To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
- The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
LEMON BUNDT CAKE
Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.
Provided by Phyllis
Categories Desserts Cakes Lemon Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
- Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.5 g, Cholesterol 73.1 mg, Fat 20.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 439.7 mg, Sugar 18.9 g
LEMON BUNDT CAKE
This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, and butter and flour a 12- to 15-cup Bundt pan. Make sure to apply a thin layer of butter and flour on every nook and cranny of the pan to ensure that the cake doesn't stick.
- In a medium bowl, whisk the flour, baking powder and baking soda.
- Zest the lemons into the bowl of a stand mixer or large mixing bowl.
- Remove the remaining peel and pith from 3 of the lemons by cutting off the top and bottom tip of each lemon. Stand each lemon up on one end, and use a sharp paring knife to follow the curve of the fruit and cut the peel and white pith away; discard it. Chop the lemon flesh into small pieces and remove the seeds and any large pieces of membrane. Transfer the chopped lemons to a bowl if the juice is running off of the board. (You should have about ⅓ cup.) Set aside.
- Add the granulated sugar to the bowl with the zest and rub the mixture together with your fingers to release the oils in the zest. Add the softened butter and oil to the mixture, and mix on medium speed with the paddle attachment or using an electric hand mixer until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the sour cream and salt, and mix on medium speed until homogeneous. Add the lemon flesh and juices, and mix until well combined; the mixture may separate a bit, but don't worry.
- Add the flour mixture and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is well mixed and no pockets of flour remain.
- Spoon the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air bubbles. Bake the cake for 50 to 60 minutes or until the cake is golden and puffed, and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool on a rack for 10 minutes. Then carefully turn it out onto a rack or serving plate to glaze and finish cooling.
- While the cake cools, make the glaze: Juice the remaining lemon. (You should have about 4 tablespoons.) Add the confectioners' sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
- Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Cool, slice and serve. Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.
LEMON BUNDT CAKE
Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.
Nutrition Facts :
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