LUSCIOUS LEMON BUNDT CAKE
A really great tasting pound cake packed with alot of lemon flavor. Very moist, yet light and airy as well. Great for any Brunch, Pot Luck, or Picnic. Quick and Easy to prepare.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add all the ingredients.
- Beat for 2 minutes at medium speed.
- Pour into a greased and floured 10-inch bundt pan.
- Bake at 325 degrees for 55 to 60 minutes.
- Cake is done when toothpick comes out clean.
- Cool for 20 minutes before removing from pan.
- Serves 12-15 people.
BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
Categories Cake Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.
- Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.
BETTY CROCKER'S LEMON CREAM CHEESE BUNDT CAKE
This recipe is from Betty Crocker. It is easy to make and tastes great!
Provided by Kathy Plourde
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- 2. 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.
- 3. 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.
- 4. 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.
LUSCIOUS LEMON FROSTING
Make and share this Luscious Lemon Frosting recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 10m
Yield 2 layers
Number Of Ingredients 6
Steps:
- Add lemon rind to butter; cream well.
- Add part of sugar gradually, blending after each addition.
- Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until of right consistency to spread.
- Beat after each addition until smooth.
- Add salt.
- Makes enough frosting to cover tops and sides of two 9-inch layers, or to cover the top and sides of golden sponge loaf.
Nutrition Facts : Calories 856.8, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 233.6, Carbohydrate 180.8, Fiber 0.1, Sugar 176.5, Protein 0.2
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