LEMON BUNDT CAKE WITH BERRY RHUBARB GLAZE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
- Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
- Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
- Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
- When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.
LEMON BUTTERMILK RHUBARB BUNDT CAKE
Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Butter a 10-cup Bundt pan.
- Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
- Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
- Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
- Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
- Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
- Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
- Glaze-whisk the powdered sugar, lemon juice, and butter together.
- The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
- Spread glaze over the cake as soon as you remove the cake from the pan.
- Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.
LEMON-RHUBARB OLIVE-OIL BUNDT CAKE
A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique to this tangy, lemon-rhubarb knockout: a coat of sanding sugar in the pan helps the cake come out of the mold, while also baking into a sparkly shell.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h30m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
- Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
- Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
- Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.
LEMON RHUBARB TUBE CAKE
For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons to measure 1/4 cup. Save remaining juice for another use. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to prepared pan. Bake until a toothpick inserted near the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack., Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 481 calories, Fat 17g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 371mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON-BUTTERMILK BUNDT CAKE
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Provided by Alison Roman
Categories Cake Dessert Bake Easter Lemon Spring Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
- Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
- Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
- Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
- Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
More about "lemon buttermilk rhubarb bundt cake recipes"
LEMON BUTTERMILK RHUBARB BUNDT CAKE - BLOGGER
From ediblelifeinyyc.blogspot.com
Estimated Reading Time 4 mins
LEMON BUTTERMILK RHUBARB BUNDT CAKELETS RECIPE BY …
From honestcooking.com
5/5 (1)Category BakingAuthor Patty PriceTotal Time 55 mins
LEMON BUTTERMILK RHUBARB BUNDT CAKELETS RECIPE BY PATTY PRICE
From pinterest.com
MINI LEMON-RHUBARB BUNDT CAKES | GIRL VERSUS DOUGH
From girlversusdough.com
RHUBARB LEMON BUNDT CAKE RECIPE | YUMMLY | RECIPE | RHUBARB …
From pinterest.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE RECIPE | SHARRON SANBORN
From saymmm.com
LEMON RHUBARB SWIRL BUNDT CAKE • OH, HONEY HONEY
From ohhoneyhoneyblog.com
BUTTERMILK BUNDT CAKE WITH LEMON GLAZE RECIPE - FOOD & WINE
From foodandwine.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE - BOSTON ORGANICS
From bostonorganics.grubmarket.com
LEMON RHUBARB BUNDT CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BAKING WITH WHEY: LEMON RHUBARB BUNDT CAKE - SAVORED GRACE
From savoredgrace.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON RHUBARB BUNDT CAKE - THE BAKER CHICK
From thebakerchick.com
LEMON RHUBARB BUNDT CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE
From cookbookaddict.blogspot.com
RHUBARB BUNDT CAKE | SO DELICIOUS
From sodelicious.recipes
LEMON BUTTERMILK RHUBARB BUNDT CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUNDTS ARE BABES: LEMON BUTTERMILK RHUBARB BUNDT CAKE
From swankypanky.blogs.com
LEMON RHUBARB VANILLA BUNDT CAKE | SHELLYMADE
From shellymade.com
BANANA BUTTERMILK BUNDT CAKE - JULIA'S ALBUM
From juliasalbum.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE | RHUBARB RECIPES, RHUBARB …
From pinterest.ca
RECIPETHING - LEMON BUTTERMILK RHUBARB BUNDT CAKE
From recipething.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE | RHUBARB CAKE RECIPES, RHUBARB ...
From pinterest.ca
10 RHUBARB CAKE RECIPES TO TRY | ALLRECIPES
From allrecipes.com
LEMON CAKE WITH BUTTERMILK RECIPE - THERESCIPES.INFO
From therecipes.info
LEMON-BUTTERMILK BUNDT CAKE RECIPE | BON APPéTIT
From bonappetit.com
BUTTERMILK LEMON BUNDT CAKE | THE HOMESTEADING HONEY
From thehomesteadinghoney.com
CLASSIC LEMON-BUTTERMILK CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE - LACTO OVO VEGETARIAN …
From fooddiez.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE | RHUBARB RECIPES, RHUBARB …
From pinterest.co.uk
LEMON BUNDT CAKE | RICARDO
From ricardocuisine.com
LEMON BUNDT CAKE (SUPER EASY RECIPE!) - KYLEE COOKS
From kyleecooks.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE - TWIN CITIES
From twincities.com
BOX CAKE BUNDT CAKE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
LEMON BUTTERMILK BUNDT CAKE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
RHUBARB BUNDT CAKE WITH BUTTERMILK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RHUBARB BUNDT CAKE RECIPE - RECIPETIPS.COM
From recipetips.com
#BUNDTAMONTH: LEMON MINT RHUBARB BREAKFAST BUNDT CAKE WITH …
From thespicedlife.com
RHUBARB LEMON BUNDT CAKE
From pinterest.ca
MINI LEMON BALM RHUBARB BUNDT CAKES - USE YOUR NOODLES
From useyournoodles.eu
RHUBARB BUNDT CAKE WITH BUTTERMILK RECIPE - RECIPETIPS.COM
From recipetips.com
MINI LEMON-RHUBARB BUNDT CAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
LEMON BUTTERMILK RHUBARB BUNDT CAKE | RHUBARB CAKE RECIPES, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #oven #cakes #equipment #4-hours-or-less
You'll also love