Lemon Bundt Cake With Berry Rhubarb Glaze Food

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GLAZED LEMON BUNDT CAKE



Glazed Lemon Bundt Cake image

This sweet-tart delight features plenty of fresh lemon in the cake and the glaze drizzled on top.

Provided by Food Network Kitchen

Time 4h

Yield 10-12

Number Of Ingredients 12

3/4 cup vegetable oil, plus more for greasing the pan
3 1/4 cups cake flour, sifted, plus more for dusting the pan (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups sugar
4 large eggs
3/4 cup sour cream
2 tablespoons pure vanilla extract
Zest and juice of 1 lemon
2 1/2 cups confectioners' sugar
3 to 4 tablespoons freshly squeezed lemon juice

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 RHUBARB TUBE CAKE



Lemon Rhubarb Tube Cake image

For a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

3 medium lemons
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
RHUBARB TOPPING:
1 cup sugar
1 cup sliced fresh or frozen rhubarb
1 cup halved fresh strawberries
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Finely grate enough zest from lemons to measure 2 tablespoons. Cut lemons crosswise in half; squeeze juice from lemons to measure 1/4 cup. Save remaining juice for another use. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and zest. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to prepared pan. Bake until a toothpick inserted near the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack., Meanwhile, for topping, combine sugar and rhubarb in a small saucepan. Bring to a boil; reduce heat. Simmer until rhubarb is almost tender, 8-10 minutes. Add halved strawberries; cook until strawberries and rhubarb are softened. Serve with cake. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 481 calories, Fat 17g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 371mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 2g fiber), Protein 6g protein.

LEMON BUTTERMILK RHUBARB BUNDT CAKE



Lemon Buttermilk Rhubarb Bundt Cake image

Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups sugar
1 lemon, zest of
3 eggs
1/2 teaspoon lemon oil
3/4 cup buttermilk
1 lb rhubarb, trimmed and very thinly sliced (3 cups or 12 oz. prepped)
2 cups sifted powdered sugar, more if needed
1 lemon, juice of
1 tablespoon soft unsalted butter

Steps:

  • Preheat oven to 350°.
  • Butter a 10-cup Bundt pan.
  • Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
  • Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
  • Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
  • Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
  • Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
  • Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
  • Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
  • Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
  • Glaze-whisk the powdered sugar, lemon juice, and butter together.
  • The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
  • Spread glaze over the cake as soon as you remove the cake from the pan.
  • Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

VERY BERRY LEMON CAKE



Very Berry Lemon Cake image

Make and share this Very Berry Lemon Cake recipe from Food.com.

Provided by Potluck

Categories     Dessert

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 5

1 (15 ounce) can blueberries in heavy syrup
18 1/4 ounces lemon cake mix
1 (8 ounce) container plain yogurt or 1 (8 ounce) container sour cream
4 eggs
powdered sugar

Steps:

  • Drain berries,reserve 1 c syrup for sauce.
  • Combine cake mix,yogurt,and eggs.
  • Blend for 1 minute at low.
  • Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
  • Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
  • Cool on rack 15 minutes,before removing from pan.
  • Cool completely.Sprinkle with powder sugar.
  • Serve with sauce and whipped cream if desired.
  • Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
  • Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
  • Bring to a boil over medium heat.Stir until thickened and clear -- .

Nutrition Facts : Calories 254.4, Fat 7.4, SaturatedFat 1.7, Cholesterol 74, Sodium 317.1, Carbohydrate 42.6, Fiber 1, Sugar 27, Protein 4.9

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

Make and share this Lemon Blueberry Bundt Cake recipe from Food.com.

Provided by Anita Bautsch

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup butter, softened
2 eggs, well beaten
1 tablespoon lemon juice
2 tablespoons lemons, rind of
1 1/2 cups flour, sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup milk
1 cup blueberries
1/3 cup lemon juice
1/4 cup sugar

Steps:

  • Cream butter in 1 cup sugar.
  • Add eggs and 1 tablespoon of lemon juice. Mix well.
  • Sift flour, salt and baking powder. Add alternately with milk to creamed mixture.
  • Stir in lemon peel and blueberries. Bake in well greased bundt pan at 325 degrees for 1 hour or until golden brown.
  • Mix lemon juice and sugar - use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake.

Nutrition Facts : Calories 234, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 259.4, Carbohydrate 36.2, Fiber 0.8, Sugar 22.4, Protein 3.2

BEST LEMON BLUEBERRY BUNDT CAKE



Best Lemon Blueberry Bundt Cake image

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

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or 1 cup margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with
1 tablespoon flour
1 1/2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)

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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