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.
GLAZED LEMON TUBE CAKE
This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. -John Thompson, Vandalia, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.
Nutrition Facts : Calories 350 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 251mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CITRUS GLAZED LEMON BUNDT CAKE
This is a very moist and very yummy treat! I got if from my sister-in-law who got it from a friend. I made this for a baby shower and got so many good responses I thought I would share it!
Provided by LesleySK
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put all cake ingredients in mixer bowl mix and beat for 10 minutes.
- Pour in greased bundt pan and bake at 350 for 40-45 minutes.
- Cool For glazing: Heat all ingredients to a boil.
- Boil for 1 minute.
- Pour on cake very slowly.
- This takes a while and almost seems like it is getting soggy.
- It isn't.
- Just keep pouring it all on.
- It soaks into the cake and makes it very moist.
Nutrition Facts : Calories 494.4, Fat 22.8, SaturatedFat 3.4, Cholesterol 85.7, Sodium 502.5, Carbohydrate 68.7, Fiber 0.7, Sugar 39.3, Protein 5.1
CITRUS GLAZE
Provided by Alton Brown
Categories condiment
Time 5m
Yield about 2/3 cup glaze
Number Of Ingredients 12
Steps:
- Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
- Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
- Arrange a rack in the middle of the oven and heat to 375 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
TRIPLE-CITRUS BUNDT CAKE
The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 6h
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
- With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
- Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
- Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
- Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
- Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
- Spoon whipped cream into center of cake; top with candied zest and serve.
CITRUS GLAZED BUNDT CAKE
Soft and fluffy lemon cake with an orange, citrus glaze topping.
Provided by Elyse
Yield 6-8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray a 10-inch bundt pan with nonstick cooking spray; set aside.
- In a large mixing bowl, whisk together cake mix and lemon pudding mix until combined.
- Whisk in orange juice, vegetable oil, eggs and lemon extract until well combined.
- Pour batter into prepared bundt pan.
- Bake for 50-55 minutes, or until an inserted toothpick comes out clean, remove from oven and let cool in pan for 10 minutes.
- Invert cake onto a serving plate.
- In a saucepan over medium-high heat, whisk together orange juice, sugar and butter and bring to a boil.
- Remove from heat and pour glaze over top of bundt cake.
- Cut into slices and serve.
Nutrition Facts : Servingsize 1 serving, Calories 31816 kcal, Fat 433 g, SaturatedFat 171 g, Cholesterol 122 mg, Sodium 58861 mg, Carbohydrate 6670 g, Sugar 3632 g, Protein 305 mg
LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE
What's better than cake? A beautiful bundt cake you can make in one bowl!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
- Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.
Nutrition Facts : Calories 270, Carbohydrate 52 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g
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