MAGNOLIA BAKERY LEMON VANILLA BUNDT CAKE
Make and share this Magnolia Bakery Lemon Vanilla Bundt Cake recipe from Food.com.
Provided by Marie
Categories Breakfast
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease and lightly flour a 10" Bundt pan.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
- Add the vanilla extract and the lemon zest and mix well.
- Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
- Let cake cool in pan for 20 minutes.
- Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 410.9, Fat 19.1, SaturatedFat 11.4, Cholesterol 111.8, Sodium 27.2, Carbohydrate 55.8, Fiber 0.7, Sugar 37.9, Protein 4.6
MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING
These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
Provided by Marie
Categories Dessert
Time 50m
Yield 1 3 layer cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
- Divide batter among the cake pans.
- Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Remove from pans and cool completely on wire rack.
- If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
- Spoon the batter into the cups about three-quarters full.
- Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
- Remove cupcakes from pans and cool completely on a rack before icing.
- When cake has cooled, ice between the layers, then ice top and sides of cake.
- To make the icing - place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- Beat until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
- If desired, add a few drops of food coloring and mix thoroughly.
- Use and store icing at room temperature, as icing will set if chilled.
- Can store in an airtight container for up to three days.
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