LEMON CREAM BUNDT® CAKE
Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.
Provided by Connie Meacham Craig Barillas
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
- Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
- Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 46.7 g, Cholesterol 63.1 mg, Fat 16.8 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 395.3 mg, Sugar 27.7 g
LEMON CREAM CHEESE BUNDT CAKE
This lemon cream cheese bundt cake is a dense, but moist cake, and so decadent. It's got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious - it's the perfect summer cake!
Provided by Aimee
Time 2h35m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 478 kcal, Carbohydrate 69 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 203 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 6 g, ServingSize 1 serving
LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE
What's better than cake? A beautiful bundt cake you can make in one bowl!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
- Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.
Nutrition Facts : Calories 270, Carbohydrate 52 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g
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