Cream Filled Lemon Bundt Cake Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

Steps:

• 1. Preheat oven to 350 F
• 2. In the bowl of a stand mixer or other large bowl, place the cake mix, lemon pudding mix, milk, butter and lemon juice. Using the paddle attachment, blend these ingredients until just mixed.
• 3. Add the eggs, one at a time, blending after each one. Scrape sides of bowl with spatula and then mix on medium speed for two minutes.
• 4. Prepare a Bundt or tube pan by greasing and flouring it or spraying it with non-stick cooking spray with flour included.
• 5. Pour ½ of the batter into a prepared pan.
• 6. Spoon the pie filling in a ring on top of the batter. (Do not spread the filling to cover the batter from the wall to the tube of the pan.) It should look like a ring of lemon pie filling inside the ring of batter.
• 7. Spoon the remainder of the batter into the pan and gently spread it to cover from wall to tube. (When baked, you will have the tunnel of lemon surrounded by cake.)
• 8. Bake at 350 degrees for 45-55 minutes.
• 9. Cake is ready when toothpick inserted in center comes out clean (you may see lemon pie filling on it but no cake batter). (mine only took 50 minutes)
• 10. FOR THE GLAZE: Mix the lemon juice and sugar together, and add milk by teaspoons until you get a thick glaze that can be drizzled over the cake.
• 11. If it gets too loose, simply add a bit more sugar, to adjust.
• 12. Drizzle glaze over completely cooled cake.