EASY LEMON BUNDT CAKE RECIPE
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
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!
MIXED BERRY BUNDT CAKE WITH LEMON GLAZE
Mixed Berry Bundt Cake with Lemon Glaze - this cake is made with 3 types of berries all combined in one beautiful cake: blueberries, raspberries, and blackberries. Delicious Summer cake that can be made with either buttermilk, or Greek yogurt, or Kefir. This recipe uses 10-cup bundt pan.
Provided by Julia
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F. Use 10-cup bundt pan.
- In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
- In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
- Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
- Now we'll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won't get a smooth texture. So, we'll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
- With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
- Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
- In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
- Note about using frozen berries: I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
- Using spatula, fold berries into the cake batter, trying not to squish the berries.
- Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
- Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
- Remove the pan from oven, let it cool for 40 minutes on wire rack.
- After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
- Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.
- Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.
Nutrition Facts : Calories 357 kcal, Carbohydrate 54 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 177 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
LEMON-BLUEBERRY BUNDT® CAKE
This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
- Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
- Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
- Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
- Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
- Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 85.9 g, Cholesterol 97.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 10.9 g, Sodium 171.7 mg, Sugar 61.9 g
EASY LEMON-BLUEBERRY BUNDT® CAKE
No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g
EASY LEMON BERRY BUNDT CAKE
An easy to make, delicious cake packed with berries and a delicious glaze. If you don't use the glaze, sprinkle lightly with powdered sugar.
Provided by Anita Hoffman @scent4U
Categories Cakes
Number Of Ingredients 11
Steps:
- Combine cake mix, eggs. yogurt, oil and lemon peel in medium bowl; beat according to package directions. Spoon half of batter evenly into greased and floured 10 inch Bundt pan. Sprinkle berries evenly over batter. Pour remaining batter evenly over berries.
- Bake at 325 degrees for 53 to 55 minutes. Cool 20 minutes in pan on wire rack. Remove cake from pan and cool completely on wire rack.
- GLAZE: Blend powdered sugar, butter, lemon juice and vanilla in medium bowl until smooth. Spoon evenly over warm cake, allowing glaze to drizzle down sides.
BEST LEMON BLUEBERRY BUNDT CAKE
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
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