Lemon Bundt Cake Food

LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

GLAZED LEMON BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
• Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
• Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
• Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

LEMON BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the cake: In a medium bowl, whisk together the flour and baking powder.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
• Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
• Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
• Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
• While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
• After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
• Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
• Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
• Transfer the cake to a serving platter, slice, and serve.
• Enjoy!

EXTREME LEMON BUNDT CAKE

Steps:

• Preheat oven as directed.
• Mix all ingredients and bake as directed.
• I use a Bundt pan or you may also use 2 large loaf pans.
• These cakes can be frozen for 30 days and still taste like you just baked them!

LEMON BUNDT CAKE

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.

EASY LEMON BUNDT CAKE RECIPE

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!

FRESH LEMON BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)

Steps:

• Mix all ingredients, pour into greased pan.
• Bake at 350°F for 50 minutes.
• Glaze or frost as desired.

LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
• In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
• In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
• Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
• Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
• In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.

LEMON BUNDT CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.

LEMON BUNDT CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
• To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
• In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
• Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
• Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
• To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
• The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.