Super Moist Lemon Bundt Cake Food

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.

SUPER-MOIST CAKE MIX LEMON POUND CAKE

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.

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.

SUPER MOIST BUNDT CAKE

Steps:

• Choose a golden, white, lemon, or chocolate cake mix and a"corresponding" pudding (lemon or vanilla with the yellow cake mixes, chocolate with the chocolate cake mix) Mix all the ingredients together on low until mixed, then on medium high speed for 2 minutes.
• Pour batter into greased bundt pan (or 2 round 8 inch cake pans) and bake for 45-50 minutes at 350 F.
• Serve with whipped cream, cool whip, or ice cream and fresh berries.

INCREDIBLY MOIST LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 and grease bundt pan.
• Combine all of the ingredients (except lemon zest, if using) and mix well.
• Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
• Back at 350 degrees for 45-50 minutes.
• Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
• Sprinkle with powdered sugar or drizzle frosting over cake if desired.
• Enjoy!