Yellow Rose Of Texas Lemonlime Bundt Cake Recipes

LEMON LIME BUNDT CAKE

Steps:

• 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
• 2. BEAT cake mix, sour cream, oil, eggs, lemon juice, lemon peel and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
• 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
• 4. In a microwave safe bowl, mix frosting with lemon and lime juice, and microwave for 20-40 seconds and stir well. Drizzle over cake.

LEMON ROSE BUNDT CAKE WITH MINI ROSE BUNDT CAKES

Steps:

• Preheat oven to 350 degrees F.
• Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray.
• In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth.
• Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes.
• Cool on wire racks.
• In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes.

LEMON BUNDT CAKE

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.

TART LEMON LIME FROSTING

Steps:

• 1. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. These are some of the ingredients used for this recipe. I used some additional ingredients to create this recipe.
• 2. Then add in the lemon & lime Juice and yellow food coloring if desired to add a more vibrant lemon color.
• 3. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the spreading consistency you desire.
• 4. Garnish cake with additional Lemon and lime slices if desired, and accent with maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake. I also used silk Roses in the center of the cake to make an impressive presentation.
• 5. Please Note: Because I created this frosting for an event that was 650 Miles away, I made what I knew was more than I needed for the cake. Extra frosting can be stored in the fridge to be used at a later time if desired. This frosting was created for the Yellow Rose of Texas Cake in honor of my great friend Phyllis Lively who lives in Texas and is a member of our Just A Pinch Family. She is a BEAUTIFUL YELLOW ROSE !https://www.justapinch.com/recipes/dessert/cake/yellow-rose-of-texas-lemon-lime-bundt-cake.html?p=1

SOCK-IT-TO-ME BUNDT CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
• In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
• Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.

LEMON ROSE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
• In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
• Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
• Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
• To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
• Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.

LEMON BUNDT CAKE

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.