EASY LEMON LOVER'S BUNDT® CAKE
This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.
Provided by CorkiDeCat
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
- Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 41.4 g, Cholesterol 81.5 mg, Fat 20.3 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6 g, Sodium 450.9 mg, Sugar 19.3 g
LEMON LOVERS BUNDT CAKE
Glaze is very tart! To add more color to the glaze (or cake) add 2-3 drops of yellow food coloring. The last time I made this, I used half butter, half butter flavored shortening & only about 3 TBS of juice in the batter. It made the lemon flavor a touch more mild and the cake was much more dense. If you want a thicker glaze without adding more powdered sugar, skip the fridge & let the glaze harden while the cake is on the counter. Every 10 minutes or so, use a spoon to drizzle the excess glaze back onto the cake until you're satisfied. :)
Provided by Victoria Fincher @CaptainMommy
Categories Cakes
Number Of Ingredients 12
Steps:
- PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
- CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
- In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
- In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
- Add milk mixture. Beat until smooth.
- Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
- Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
- Remove from oven & place as-is on baking rack. Cool 10-15 minutes until cake loosens from pan. Invert onto wire rack to cool completely.
- Spoon glaze over cake. Allow to harden in refrigerator. Cut & serve.
LEMON BUNDT CAKE
This lemon bundt cake is the perfect addition to any springtime dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 9
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.
LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 15 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
- Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
- Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
- Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
LEMON BUNDT CAKE
This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, and butter and flour a 12- to 15-cup Bundt pan. Make sure to apply a thin layer of butter and flour on every nook and cranny of the pan to ensure that the cake doesn't stick.
- In a medium bowl, whisk the flour, baking powder and baking soda.
- Zest the lemons into the bowl of a stand mixer or large mixing bowl.
- Remove the remaining peel and pith from 3 of the lemons by cutting off the top and bottom tip of each lemon. Stand each lemon up on one end, and use a sharp paring knife to follow the curve of the fruit and cut the peel and white pith away; discard it. Chop the lemon flesh into small pieces and remove the seeds and any large pieces of membrane. Transfer the chopped lemons to a bowl if the juice is running off of the board. (You should have about ⅓ cup.) Set aside.
- Add the granulated sugar to the bowl with the zest and rub the mixture together with your fingers to release the oils in the zest. Add the softened butter and oil to the mixture, and mix on medium speed with the paddle attachment or using an electric hand mixer until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the sour cream and salt, and mix on medium speed until homogeneous. Add the lemon flesh and juices, and mix until well combined; the mixture may separate a bit, but don't worry.
- Add the flour mixture and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is well mixed and no pockets of flour remain.
- Spoon the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air bubbles. Bake the cake for 50 to 60 minutes or until the cake is golden and puffed, and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool on a rack for 10 minutes. Then carefully turn it out onto a rack or serving plate to glaze and finish cooling.
- While the cake cools, make the glaze: Juice the remaining lemon. (You should have about 4 tablespoons.) Add the confectioners' sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
- Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Cool, slice and serve. Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.
LEMON LOVERS POUND CAKE
There is nothing better than a pound cake from scratch. This cake is tender and buttery with just the right amount of lemon flavor. The sweetness and tartness are a refreshing combination. Drizzled on top is an icing a little different than you'd expect. Using sour cream and butter is slightly rich. It's a cross between a...
Provided by Laura Davis
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- 2. Add eggs, one at a time, beating well after each addition.
- 3. Stir in lemon juice, zest, and extract.
- 4. Combine the flour, baking soda, and salt.
- 5. Alternate adding the flour mixture with the sour cream.
- 6. Blending until it is combined.
- 7. Pour into a very well greased and floured 10-in. fluted tube pan or Bundt pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 8. For the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest.
- 9. Drizzle over the cake. Store in the refrigerator.
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
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