Lemon Lovers Bundt Cream Cheese Cake Recipes

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.

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 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:

• 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.

Steps:

• Sponge Cake Layer.
• Preheat oven to 350 degrees and generously butter a 9-inch springform pan.
• Sift cake flour, baking powder, together in a medium-sized bowl and set aside.
• Beat egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
• Then, with mixer still running, gradually add sugar continue beating until thick and light-yellow about 5 minutes longer.
• Beat in vanilla and lemon extracts.
• Sift flour mixture over batter and gently stir it in by hand then blend in butter.
• In a clean bowl, using clean, dry beaters, beat egg whites and cream of tartar together on high until frothy.
• Gradually add sugar and continue beating until stiff peaks form.
• The whites should stand up in stiff peaks, but not be dry.
• Stir about 1/3 cup of whites into the batter, then gently fold in remaining whites.
• Gently spoon batter into the pan.
• Bake cake just until center of the cake springs back when lightly touched, only about 10 minutes.
• Let cake cool in pan on a wire rack while making cheesecake filling.
• Do not remove from pan.
• CHEESE CAKE.
• Preheat oven 300 degrees F.
• In large mixer bowl beat cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add eggs one at a time and lemon juice.
• Evenly pour cheese filling on top of baked sponge cake.
• Bake 50-55 minutes, until center is set.
• Remove from oven; turn oven to 500 degrees F.
• Mix sour cream, sugar and vanilla well; spread evenly over top of cheese cake; return to oven bake 5 min.
• Remove from oven, cool, chill for several hours; best over night.
• LEMON SAUCE.
• Combine cornstarch and sugar in a small saucepan.
• Slowly stir boiling water into the sugar mixture.
• Cook over low heat, stirring constantly, until the sauce is smooth and thickened.
• Cover and cook over very low heat or over boiling water in a double boiler, stirring occasionally, until no raw starch taste remains, about 5 to 7 minutes.
• Remove from heat and stir in lemon rind and juice.
• Cool.
• When ready to serve cheese cake drizzle over servings.