Lucky Lemon Bundt Cake Food

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.

LUSCIOUS LEMON BUNDT CAKE

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.

LEMON BUNDT CAKE

Steps:

• Preheat the oven at 350°.
• Mix the flour and baking powder in a bowl.
• In a large bowl, cream the sugar and cold melted butter.
• Add the eggs to the large bowl one at a time and mix well.
• Add the vanilla and milk to the sugar mixture.
• Finally, add the flour to the entire mixture.
• Pour the mixture into a bundt pan of your choice.
• Place in the oven for approximately 50 minutes or until the top begins to brown slightly.

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:

• Preheat oven to 350.
• Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
• Cake:.
• Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
• In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
• Beat in eggs, one at a time, until blended.
• On low speed, beat in yogurt mixture.
• Beat in flour until just blended.
• Pour into prepared pan.
• Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
• Cool in pan on a wire rack 12 minutes.
• Inverting on rack and remove pan.
• Syrup:.
• While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
• Reduce heat and simmer, uncovered, 12 minutes or until thickened.
• Brush over warm cake and let cool.
• Glaze:.
• Mix confectioner's sugar and just enough milk until smooth.
• Spoon over cooled cake.
• Let stand until glaze sets.

EASY LEMON BUNDT CAKE

Steps:

• Mix first 5 ingredients.
• Pour into greased bundt pan.
• Bake 40-45 minutes at 350F degrees.
• Upon removal from oven, turn cake out of pan and glaze with juice/sugar mixture.

LEMON BUNDT CAKE

Steps:

• Mix all ingredients together.
• Put in greased and floured bundt pan.
• back at 350 degrees for 30-45 minutes.

LUCKY LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix the soymilk, zest, and lemon juice.
• Allow the mixture to sit for 5 minutes.
• Mix in 1 1/4 cup agave nectar and oil.
• In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt.
• Mix the above wet and dry ingredients together, and pour into greased bundt pan.
• Bake for about one hour, until golden brown.
• Let cool completely before turning the cake out of the pan.
• Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.