Glaze Drizzle For Bundt Cake Recipes

LEMON BUNDT CAKE WITH GLAZE

Lemon Bundt Cake With Glaze image

Learn how to make a lemon-glazed Bundt cake with this simple and easy recipe that's perfect or a weekend treat.

Provided by Diana Rattray

Time 1h10m

Number Of Ingredients 13

Ingredients

For the Cake
1 cup (8 ounces) unsalted butter , softened
1 1/2 cups granulated sugar
1/3 cup lemon juice
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
For the Glaze:
1 cup confectioners' sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract

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

BUNDT® CAKE ICING THAT DOESN'T RUN

Bundt® Cake Icing That Doesn't Run image

We all want that perfectly white, beautiful glaze glaze to add to our Bundt® cakes. There's a secret to making sure it's thick enough to not run or seep into your cake. And it's all about making sure it's extra, extra thick and NOT pourable. The best Bundt® cake icing is piped instead of poured.

Provided by Jessica Furniss

Categories Frosting and Icing Recipes

Time 15m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups powdered sugar, or more as needed
2 tablespoons hot water, or more as needed
1 tablespoon vegetable oil
1 splash vanilla extract

Steps:

Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
Transfer icing to a zip-top bag and snip off a large corner of the bag.
Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 20.8 g, Fat 1.2 g, SaturatedFat 0.2 g, Sodium 0.3 mg, Sugar 20.5 g

STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)

Strawberry Bundt Cake With Lemon Glaze Drizzle (Uses Cake Mix) image

A very delicious and moist Strawberry Bundt Cake. You could certainly make this with strawberry glaze or plain sugared glaze if you wanted to, or even just dust with powdered sugar, but my favorite is the lemon glaze topping as it offsets the sweet strawberry flavor perfectly. This cake is very pretty and goes well for brunches, dinner parties, think pink events, etc. Also, the recipe is for a Bundt cake, but you could easily make a layer cake using two 8" round cake pans instead then use a frosting. ** Note: my oven is gas and cooks quickly, you may need to cook a little longer depending your oven, but basically cake is done when toothpick comes out clean.

Provided by BlondieItaliana

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe)
1/3 cup vegetable oil
1 cup water
3 large eggs
2 tablespoons sour cream (heaping tablespoons)
2/3 cup strawberry (either fresh strawberries pulsed a few times with food processor or strawberry pie filling drained)
1 dash cooking spray (Bakers Joy works best)
1 3/4 cups powdered confectioners' sugar (or 2 cups if thicker texture desired)
5 tablespoons fresh lemon juice

Steps:

Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.

Nutrition Facts : Calories 147.2, Fat 7.7, SaturatedFat 1.4, Cholesterol 47.5, Sodium 20.4, Carbohydrate 18.6, Fiber 0.2, Sugar 17.8, Protein 1.7

EASY CHOCOLATE BUNDT CAKE GLAZE

Easy Chocolate Bundt Cake Glaze image

Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.

Provided by TUNISIANSWIFE

Categories Desserts Frostings and Icings Chocolate

Time 10m

Yield 12

Number Of Ingredients 3

Ingredients

1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

Steps:

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g

VANILLA BUTTER GLAZE

Vanilla Butter Glaze image

This makes a great glaze for cupcakes, bundt cakes, cinnamon rolls, pumpkin, carrot and spice cakes.

Provided by Vseward Chef-V

Categories Sauces

Time 13m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons butter, melted
2 1/4 cups confectioners' sugar
3 tablespoons water
1 1/2 teaspoons pure vanilla extract

Steps:

Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
Let stand 3 minutes or until thickened.
Drizzle on cake.

Nutrition Facts : Calories 114.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.9, Carbohydrate 22.5, Sugar 22.1

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