LEMON CAKE WITH LEMON CURD FILLING
A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
- Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
- Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 1/2 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
EASY LEMON LOVER'S BUNDT® CAKE
This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.
Provided by CorkiDeCat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 41.4 g, Cholesterol 81.5 mg, Fat 20.3 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 19.3 g
JIFFY LEMON FILLED BUNDT CAKE
Make and share this Jiffy Lemon Filled Bundt Cake recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 350°F
- Grease and flour a 10 cup bundt pan.
- For filling: combine cream cheese, sugar and lemon juice.
- Beat till smooth and stir in coconut blend well.
- Set aside.
- With mixer, beat all cake ingredients together on medium for 4 minutes.
- Pour cake batter into pan.
- Spoon filling on top, be careful not to touch sides of pan with the filling.
- Bake 50-55 minutes, till top springs back when touched.
- Cool till just warm. remove from pan and cool completely.
- Glaze: blend all ingredients well, spoon over cake and serve.
Nutrition Facts : Calories 501.6, Fat 25.5, SaturatedFat 14.3, Cholesterol 112.5, Sodium 565.1, Carbohydrate 64.3, Fiber 1.6, Sugar 24.1, Protein 6.3
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 :
EASY LEMON BUNDT CAKE
I was looking for an easy bundt cake to take to work. I had a can of Lemon Pie Filling and thought it would make the cake really taste lemony and be very moist, so I tried it. My co-workers gobbled it down in a matter of minutes. Makes 1 10-12 cup bundt cake
Provided by Nurslinda
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Pour yellow cake mix into large mixing bowl.
- Add 3 eggs, 1 can Lemon Pie Filling, 1/4 cup water, and 1/4 cup vegetable oil.
- Mix with mixer for 2 minutes on medium-high speed.
- Pour into a greased bundt cake pan.
- Bake for 40-50 minutes at 350 degrees Fahrenheit.
- Cool cake for 10 minutes, then remove from pan onto cake plate.
- Microwave 1/3 to 1/2 can of frosting until consistency of glaze.
- Drizzle frosting onto top of cake, letting it drip down sides.
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