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!
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
EASY LEMON BUNDT CAKE
I was looking for an easy bundt cake to take to work. I had a can of Lemon Pie Filling and thought it would make the cake really taste lemony and be very moist, so I tried it. My co-workers gobbled it down in a matter of minutes. Makes 1 10-12 cup bundt cake
Provided by Nurslinda
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Pour yellow cake mix into large mixing bowl.
- Add 3 eggs, 1 can Lemon Pie Filling, 1/4 cup water, and 1/4 cup vegetable oil.
- Mix with mixer for 2 minutes on medium-high speed.
- Pour into a greased bundt cake pan.
- Bake for 40-50 minutes at 350 degrees Fahrenheit.
- Cool cake for 10 minutes, then remove from pan onto cake plate.
- Microwave 1/3 to 1/2 can of frosting until consistency of glaze.
- Drizzle frosting onto top of cake, letting it drip down sides.
LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING
I found this recipe in the March '06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)
Provided by MustangMom
Categories Dessert
Time 1h40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Grease and flour 12-cup bundt pan.
- Cake:.
- From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
- Mix flour, salt and baking soda.
- In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
- On low, beat in eggs, 1 at a time, and vanilla.
- Beat in flour mixture alternately with buttermilk.
- Fold in peel and juice.
- Spoon into pan.
- Bake 60 to 70 minutes or until cake tests done.
- Cool in pan 15 minutes, then invert onto rack.
- Frosting:.
- In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
- Beat in juice and vanilla.
- On high, beat until fluffy.
- Spread over cooled cake.
SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and grease bundt pan.
- Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
- For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.
LUSCIOUS LEMON BUNDT CAKE
A really great tasting pound cake packed with alot of lemon flavor. Very moist, yet light and airy as well. Great for any Brunch, Pot Luck, or Picnic. Quick and Easy to prepare.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add all the ingredients.
- Beat for 2 minutes at medium speed.
- Pour into a greased and floured 10-inch bundt pan.
- Bake at 325 degrees for 55 to 60 minutes.
- Cake is done when toothpick comes out clean.
- Cool for 20 minutes before removing from pan.
- Serves 12-15 people.
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- In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, water, lemon juice, oil and eggs for about 2 minutes.
- Pour into prepared pan; tap on the counter once or twice to release air bubbles. Bake for 40 minutes or until a toothpick inserted in the cake comes out clean.
- Cool for 10 minutes in pan, then turn the cake onto a wire rack to cool completely before glazing.
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