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.
INCREDIBLY MOIST LEMON BUNDT CAKE
This cake is so easy and has few ingredients. You'd never know it came from a cake mix! Warning- this cake is really sweet!
Provided by Foodie Blog Stalker
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and grease bundt pan.
- Combine all of the ingredients (except lemon zest, if using) and mix well.
- Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
- Back at 350 degrees for 45-50 minutes.
- Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
- Sprinkle with powdered sugar or drizzle frosting over cake if desired.
- Enjoy!
Nutrition Facts : Calories 366.6, Fat 14.9, SaturatedFat 2.4, Cholesterol 49.4, Sodium 650.9, Carbohydrate 55.4, Fiber 0.6, Sugar 24, Protein 3.8
EXTREME LEMON BUNDT CAKE
Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven as directed.
- Mix all ingredients and bake as directed.
- I use a Bundt pan or you may also use 2 large loaf pans.
- These cakes can be frozen for 30 days and still taste like you just baked them!
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
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 RECIPE BY TASTY
This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.
Provided by Katie Aubin
Categories Desserts
Time 2h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the cake: In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
- Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
- Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
- Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
- After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
- Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
- Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
- Transfer the cake to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 124 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 81 grams
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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