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
WINNING CRANBERRY BUNDT CAKE
The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
MEYER LEMON-CRANBERRY BUNDT CAKE
This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.
Provided by Crafty Lady 13
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
- Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
CRANBERRY BUNDT CAKE WITH LEMON
Steps:
- Preheat the oven to 180ºC/175ºc fan.
- Grease the bundt cake tin (or 2 x 8 inch round cake tin) with melted butter and dust with flour - this will help you see if you haven't greased any spots.
- In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
- Add the eggs one at a time and mix together.
- Measure and mix in the yoghurt.
- Add in the zest and juice from half of one lemon.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt.
- Sieve in the flour gradually and stop when the flour is evenly mixed in.
- Pour the mix into the prepared tin. Stud with the cranberries and push down slightly so they are covered. This stops the cranberries falling to the bottom of the cake and getting stuck on the tin.
- Bake for 1 hour or until a skewer comes out clean and the cake starts to pull away from the sides of the tin. Turn it around after 35 minutes to make sure it's evenly cooked.
- Leave the cake to cool fully before removing from the tin.
- Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
- To make the sugar coated cranberries, take the cranberries and wash them. Place caster sugar in a bowl and place the damp cranberries in. Shake the bowl so the cranberries roll around to get a good coating of sugar on them. Take them out and add to the cake.
- Using the other half of the used lemon cut small slices and add them to the cake with the cranberries.
Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 158 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
CRANBERRY LEMON CAKE
I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...
Provided by paxye
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Beat together eggs, butter, sugar and vanilla.
- Mix in Lemon zest and juice.
- Add flour and baking powder and mix well.
- Fold in cranberries.
- Pour into 9 x 9 cake pan (the batter will be thick).
- Bake at 350 degrees 40-45 minutes .
Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1
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