CRUMBLY LEMON BUNDT CAKE WITH GLAZE
Amazingly sweet and tangy lemon Bundt® cake.
Provided by memyselfandI
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®).
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.
- Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.
Nutrition Facts : Calories 544.6 calories, Carbohydrate 84.3 g, Cholesterol 49.1 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 480.7 mg, Sugar 59.2 g
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!
Nutrition Facts : Calories 315 kcal, Carbohydrate 45 g, Cholesterol 89 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 158 mg, Sugar 26 g, Fat 13 g, ServingSize 16 servings, UnsaturatedFat 0 g
CRUMBLY LEMON BUNDT CAKE WITH GLAZE
Amazingly sweet and tangy lemon Bundt® cake.
Provided by memyselfandI
Categories Lemon Desserts
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®).
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.
- Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.
Nutrition Facts : Calories 544.6 calories, Carbohydrate 84.3 g, Cholesterol 49.1 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 480.7 mg, Sugar 59.2 g
CRUMBLY LEMON BUNDT CAKE WITH GLAZE
Amazingly sweet and tangy lemon Bundt® cake.
Provided by memyselfandI
Categories Lemon Desserts
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®).
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.
- Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.
Nutrition Facts : Calories 544.6 calories, Carbohydrate 84.3 g, Cholesterol 49.1 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 480.7 mg, Sugar 59.2 g
CRUMBLY LEMON BUNDT CAKE WITH GLAZE
Amazingly sweet and tangy lemon Bundt® cake.
Provided by memyselfandI
Categories Lemon Desserts
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®).
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.
- Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.
Nutrition Facts : Calories 544.6 calories, Carbohydrate 84.3 g, Cholesterol 49.1 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 480.7 mg, Sugar 59.2 g
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