EXTREME LEMON BUNDT CAKE
Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 8
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 CREAM CHEESE BUNDT CAKE
This lemon cream cheese bundt cake is a dense, but moist cake, and so decadent. It's got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious - it's the perfect summer cake!
Provided by Aimee
Time 2h35m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices.
- In a medium sized bowl, add the flour, baking soda, and salt, and whisk them together. Set it aside.
- Add the butter and sugar to a stand mixer with a paddle attachment (or use a large bowl with a hand mixer) and mix them together until light and fluffy. Make sure to scrape down the sides.
- Add the eggs one at a time, stirring them in fully before adding the next one.
- Add in the lemon zest, lemon juice, and vanilla and mix to combine. Scrape down the bottom and sides of the bowl.
- Add in half the flour mixture, and mix until just combined. Then add in half the sour cream, mix it in. Then repeat with the rest of the flour, then sour cream. Make sure to scrape the bowl with a rubber spatula to get everything included.
- Add in the food coloring and mix it in well to your desired color, with no streaks. Set the batter aside.
- In another medium bowl, whip the cream cheese until nice and smooth with a hand mixer, or stand mixer.
- Add the sugar and stir until combined.
- Add in the egg, lemon zest, and vanilla extract and mix it until it's smooth and combined.
- Pour about half of the cake batter into the prepared bundt pan.
- Spoon the cream cheese filling over the top of the cake batter, keeping it away from the edges and middle of the pan.
- Add the remaining cake batter to the top, and smooth out the top evenly.
- Bake the cake for 60 to 75 minutes, or until a toothpick comes out clean. A few moist crumbs are okay.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- When the cake is cool, make the glaze by whisking together the powdered sugar and milk in a medium sized bowl until smooth. Start with 4 TBS of milk and add more if needed. The glaze should be thick, but pourable.
- Place the cake onto a cake stand, or serving plate. Pour the glaze evenly over the cake.
- Let the glaze sit for about 30 minutes until it is set.
- Slice it into slices and enjoy.
Nutrition Facts : Calories 478 kcal, Carbohydrate 69 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 203 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 6 g, ServingSize 1 serving
LEMON CREAM BUNDT® CAKE
Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.
Provided by Connie Meacham Craig Barillas
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
- Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
- Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 46.7 g, Cholesterol 63.1 mg, Fat 16.8 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 395.3 mg, Sugar 27.7 g
GLAZED LEMON BUNDT CAKE
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
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
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
LEMON CAKE WITH CHEESECAKE TUNNEL
We'd follow a cheesecake tunnel anywhere! This one especially-because it leads through a super-moist lemon cake topped with lemony drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
- Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
- Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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