Bundt Food

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EASY LEMON BUNDT CAKE RECIPE



Easy Lemon Bundt Cake Recipe image

This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It's topped with a homemade lemon glaze to make this a perfect dessert for spring!

Provided by Michelle

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

1 cup butter, softened to room temperature
2 cups granulated sugar
2 Tbsp lemon zest
4 eggs, large
3/4 tsp salt
2 tsp baking powder
2 3/4 cup all purpose flour
3 Tbsp cornstarch
1/2 cup milk (whole or 2%)
1/4 cup fresh lemon juice
1/4 cup sour cream (greek yogurt may be substituted)
1 tsp vanilla extract
1 1/2 cups powdered sugar
2-3 Tbsp lemon juice
1 tsp lemon zest

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!

CHOCOLATE BUNDT CAKE



Chocolate Bundt Cake image

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 13

8 ounces (2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream (4 ounces)
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
  • With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
  • Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
  • Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

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