Lemon Balm Bundt Cake Recipes

EASY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!

LEMON BUNDT CAKE RECIPE BY TASTY

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!

LEMON BUNDT CAKE

Steps:

• Beat cake mix, lemon pudding, eggs, oil and water.
• Place in sprayed bundt pan.
• Bake at 350 degrees for 40 to 50 minutes.
• To make glaze, mix powdered sugar, butter, 1 tablespoon water and lemon juice.
• Heat in sauce pan and pour over HOT cake.

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.

LEMON BALM BUNDT CAKE

Steps:

• Heat oven to 350°F. Lightly grease and flour one 6-cup or two 3-cup bundt pans.
• Whisk together flour, baking soda, and salt in a medium bowl.
• Cream butter, lemon balm, and sugar in a large bowl until light and fluffy.
• Add eggs and vanilla, one at a time, beating well after each addition.
• Add flour mixture in three additions, alternately with buttermilk in two additions, mixing on low speed until just combined. Do not over-mix.
• Pour batter into prepared pan(s).
• If using one 6-cup pan, bake for 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• If using two 3-cup pans, bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Cool cake in the pan; 10 minutes for 6-cup or 5 minutes for 3-cup pans. Remove cake from pan(s) and cool completely on a wire rack.
• Dust top with confectioners sugar if desired. You can also garnish with fresh lemon balm leaves.

LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
• In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
• In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
• Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
• Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
• In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.

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.

LEMON BALM CAKE

Steps:

• Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add lemon juice, stir to combine.
• In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
• Add chopped lemon balm, stir to combine.
• Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
• Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.

LEMON CREAM CHEESE BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices.
• In a medium sized bowl, add the flour, baking soda, and salt, and whisk them together. Set it aside.
• Add the butter and sugar to a stand mixer with a paddle attachment (or use a large bowl with a hand mixer) and mix them together until light and fluffy. Make sure to scrape down the sides.
• Add the eggs one at a time, stirring them in fully before adding the next one.
• Add in the lemon zest, lemon juice, and vanilla and mix to combine. Scrape down the bottom and sides of the bowl.
• Add in half the flour mixture, and mix until just combined. Then add in half the sour cream, mix it in. Then repeat with the rest of the flour, then sour cream. Make sure to scrape the bowl with a rubber spatula to get everything included.
• Add in the food coloring and mix it in well to your desired color, with no streaks. Set the batter aside.
• In another medium bowl, whip the cream cheese until nice and smooth with a hand mixer, or stand mixer.
• Add the sugar and stir until combined.
• Add in the egg, lemon zest, and vanilla extract and mix it until it's smooth and combined.
• Pour about half of the cake batter into the prepared bundt pan.
• Spoon the cream cheese filling over the top of the cake batter, keeping it away from the edges and middle of the pan.
• Add the remaining cake batter to the top, and smooth out the top evenly.
• Bake the cake for 60 to 75 minutes, or until a toothpick comes out clean. A few moist crumbs are okay.
• Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
• When the cake is cool, make the glaze by whisking together the powdered sugar and milk in a medium sized bowl until smooth. Start with 4 TBS of milk and add more if needed. The glaze should be thick, but pourable.
• Place the cake onto a cake stand, or serving plate. Pour the glaze evenly over the cake.
• Let the glaze sit for about 30 minutes until it is set.
• Slice it into slices and enjoy.