CITRUS GLAZED LEMON BUNDT CAKE
This is a very moist and very yummy treat! I got if from my sister-in-law who got it from a friend. I made this for a baby shower and got so many good responses I thought I would share it!
Provided by LesleySK
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put all cake ingredients in mixer bowl mix and beat for 10 minutes.
- Pour in greased bundt pan and bake at 350 for 40-45 minutes.
- Cool For glazing: Heat all ingredients to a boil.
- Boil for 1 minute.
- Pour on cake very slowly.
- This takes a while and almost seems like it is getting soggy.
- It isn't.
- Just keep pouring it all on.
- It soaks into the cake and makes it very moist.
Nutrition Facts : Calories 494.4, Fat 22.8, SaturatedFat 3.4, Cholesterol 85.7, Sodium 502.5, Carbohydrate 68.7, Fiber 0.7, Sugar 39.3, Protein 5.1
GLAZED LEMON BUNDT CAKE
If you like lemons - this is the cake for you! It reminds me of summertime so that's when I usually make it. I got this recipe from TOH and haven't changed anything. We like it the way it is. Times are approximate.
Provided by Chef on the coast
Categories Dessert
Time 1h50m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream butter and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
- Stir in lemon peel.
- Pour into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; invert onto a serving plate.
- Cool 10 minutes longer.
- Combine glaze ingredients.
- Drizzle over warm cake.
- Cool completely before serving.
Nutrition Facts : Calories 468.7, Fat 18.1, SaturatedFat 10.8, Cholesterol 114, Sodium 300.4, Carbohydrate 71.3, Fiber 0.9, Sugar 46.2, Protein 6.2
LEMON BUNDT CAKE WITH GLAZE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F / 177 C / Gas 4. Grease and flour a 12-cup Bundt cake pan.
- In a large mixing bowl with electric mixer , cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
- In another bowl, sift together the flour, baking powder , and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
- Pour the batter into the prepared Bundt cake pan . Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.
- Cool for 5 minutes in the pan; invert and cool completely on a rack.
- In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.
- Drizzle over the cooled cake.
- Serve and enjoy!
Nutrition Facts : Calories 315 kcal, Carbohydrate 45 g, Cholesterol 89 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 158 mg, Sugar 26 g, Fat 13 g, ServingSize 16 servings, UnsaturatedFat 0 g
LEMON BUNDT CAKE WITH CHOCOLATE GLAZE AND CANDIED LEMON
Provided by Giada De Laurentiis
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to room temperature, about 15 minutes. Finely chop the candied lemon slices. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray.
- In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed. On low speed, slowly add the buttermilk and the vanilla. Stop the mixer, add the lemon zest and juice, and mix to incorporate. With the mixer on low, add the flour, one cup at a time, until combined. Finally, add the baking powder, baking soda and salt. Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth. Mix in the chopped candied lemons. With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top. Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate.
- For the glaze: Place the chocolate chips in a medium bowl. Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate. Whisk the cream and chocolate together until smooth. Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.
CRUMBLY LEMON BUNDT CAKE WITH GLAZE
Amazingly sweet and tangy lemon Bundt® cake.
Provided by memyselfandI
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®).
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.
- Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.
Nutrition Facts : Calories 544.6 calories, Carbohydrate 84.3 g, Cholesterol 49.1 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 480.7 mg, Sugar 59.2 g
LEMON BUNDT CAKE
This recipe was given to me by a dear lady in my quilt guild. I liked it because it was super moist.
Provided by Kaykwilts
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Beat cake mix, lemon pudding, eggs, oil and water.
- Place in sprayed bundt pan.
- Bake at 350 degrees for 40 to 50 minutes.
- To make glaze, mix powdered sugar, butter, 1 tablespoon water and lemon juice.
- Heat in sauce pan and pour over HOT cake.
Nutrition Facts : Calories 532, Fat 25.4, SaturatedFat 4.4, Cholesterol 78.5, Sodium 508.7, Carbohydrate 72.8, Fiber 0.6, Sugar 44.6, Protein 4.8
GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE
Make and share this Glazed Lemon-Blueberry Poppy Seed Bundt Cake recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°.
- To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
- Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
- Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
- To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.
Nutrition Facts : Calories 315.2, Fat 10.5, SaturatedFat 6, Cholesterol 76.2, Sodium 277.3, Carbohydrate 51.2, Fiber 1.1, Sugar 31.6, Protein 4.8
GINGER-GLAZED LEMON BUNDT
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.
Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
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