Lemon Lovers Bundt Cake Recipes

EASY LEMON LOVER'S BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
• Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

LEMON LOVER'S BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan and set aside.
• In a large bowl, whisk together cake mix and pudding mix. Add oil, water and eggs. With an electric mixer, beat on low speed for 2 minutes. Stop the machine and scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes before inverting onto a serving plate.
• In a medium bowl, combine lemon zest, lemon juice, powdered sugar, and melted butter until well mixed. Allow glaze to thicken slightly before pouring the glaze over the top of the cake.

LEMON LOVERS BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees
• Mix all ingredients together in a large bowl until thoroughly combined and smooth. 2-3 minutes.
• Bake for 45 minutes.
• To be sure your cook is done, use a toothpick to insert into the center. If the toothpick comes out clean, your cake is done.
• Allow your cake to cool for 10 minutes or so before removing from your bundt pan.
• Place on a cooling rack.
• **To make your frosting**
• Combine your room temp cream cheese, powdered sugar, lemon juice & lemon zest in a medium size bowl and mix until smooth. I like to pour mine into a piping bag. If you don't have any on hand, a large ziplock bag works wonders! Simply pour frosting in, push to one corner and cut a slight hole in the corner of the bag. Then twist the top so that your frosting doesn't ooze out. Once your cake has completely cooled, frost starting from the center in a zig zag motion.
• Enjoy!

LEMON LOVERS BUNDT CAKE

Steps:

• PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
• CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
• In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
• In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
• Add milk mixture. Beat until smooth.
• Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
• Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
• Remove from oven & place as-is on baking rack. Cool 10-15 minutes until cake loosens from pan. Invert onto wire rack to cool completely.
• Spoon glaze over cake. Allow to harden in refrigerator. Cut & serve.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

LEMON LOVERS BUNDT CREAM CHEESE CAKE

Steps:

• Make the cake batter as directed on the back of the box you can use the vegetable oil as directed if you like I just don't like hydrogenated oil and prefer using butter in desserts.
• Poor batter into butterd / floured non stick bundth pan.
• In a food processor combine Filling mixture until smooth and creamy.
• poor filling mixture into bundt pan going in a circle to poor out evenly.
• tap the bowle on the counter several times until the cake batter has covered the filling mix.
• bake as directed on box depending on your oven and what type of pan you are using.
• remove and allow to cool.
• after cooling place in fridge so cake can set.
• serve with wip cream, lemon glaze or cream cheese frosting.
• Enjoy :).