Grandma Dunns Lemon Supreme Bundt Cake Recipes

Steps:

• Mix together cake mix, sugar, oil and nectar.
• Add 1 egg at a time and stir until blended.
• Add lemon juice and lemon zest and mix well.
• Pour into greased and floured Bundt pan.
• Bake 325 oven for 1 hour. Invert onto plate.
• Make glaze and pour over warm cake.
• For glaze: Mix powdered sugar, lemon juice and zest.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan.
• Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl.
• Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.

Steps:

• Blend all ingredients in a large mixer bowl, then beat at medium speed for 2 minutes.
• Bake in a greased and floured bundt pan at 350 degrees for about 45-55 minutes, until center springs back when touched.
• Cool right side up for 25 minutes, then remove from pan.
• Whisk glaze ingredients together and drizzle glaze over cool cake.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
• While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

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.