Yellow Rose Of Texas Lemonlime Bundt Cake Recipes

Steps:

• 1. PLEASE NOTE: IF YOU ARE NOT USING WHITE LILY ALL PURPOSE FLOUR, PLEASE OMIT THE 1/2 CUP OF FLOUR. White Lily flour is made from soft winter wheat and is much lighter in weight than regular all purpose flour. It makes for a much lighter cake, and the texture is like that of using cake flour. IT IS MY NEW BEST BAKING FLOUR FRIEND. I have finally been able to find it in my area, I bought it in Indiana at Meijer's, it comes in several varieties. Before it was only available in the Southern states. So if you find it, do try it, and you will notice the difference in the texture of your cake. I love it. All of the cakes & cookies that I made from scratch for the Arkansas Community Reunion were made using White Lily Flour.
• 2. [PLEASE NOTE]I USED A 16 CUP CAPACITY SQUARE BUNDT PAN TO MAKE THIS CAKE.Preheat oven to 325 degrees F. Add butter, imperial margarine, sour cream and sugar to mixing bowl. Beat till creamy and smooth, about 10-15 minutes.
• 3. Then add eggs one at a time, beating well after each has been added.
• 4. Measure out flour to medium size bowl, add baking powder, dry lemonade mix, lemon pudding mix, and stir to blend together & set aside till needed.
• 5. Measure out 1 cup of heavy whipping cream.
• 6. These are some of the other ingredients used to make this cake so flavorful.Alternately add flour mixture and whipping cream into mixing bowl, beating well after each addition till creamy and smooth.
• 7. Zest the lemons first, then roll to break up membrane, then juice into small cup. Remove seeds & add juice & zest to cake batter, beating well till blended.
• 8. Add lime juice and blend into cake batter.
• 9. Prepare Bundt pan with Bakers Joy, or grease with butter, and dust lightly with flour, remove any excess flour.
• 10. Check beaters for any lemon zest wrapped around blades, then add back into batter, and stir well before adding to cake pan.
• 11. Bake for 1 hour and 30 minutes in preheated 325 degree F. oven, or until tooth pick inserted into center comes out clean.
• 12. Cool at least 10 minutes after removing from oven. Allow cake to pull away from the sides of the cake pan.
• 13. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. Then add the lemon & lime juice and yellow food coloring if desired, beating well till creamy and smooth. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the consistency you desire. Garnish cake with additional Lemon and Lime slices if desired, and accent with Maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake, and also used silk Roses in the middle of the cake to make an impressive presentation.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
• Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• 1. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. These are some of the ingredients used for this recipe. I used some additional ingredients to create this recipe.
• 2. Then add in the lemon & lime Juice and yellow food coloring if desired to add a more vibrant lemon color.
• 3. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the spreading consistency you desire.
• 4. Garnish cake with additional Lemon and lime slices if desired, and accent with maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake. I also used silk Roses in the center of the cake to make an impressive presentation.
• 5. Please Note: Because I created this frosting for an event that was 650 Miles away, I made what I knew was more than I needed for the cake. Extra frosting can be stored in the fridge to be used at a later time if desired. This frosting was created for the Yellow Rose of Texas Cake in honor of my great friend Phyllis Lively who lives in Texas and is a member of our Just A Pinch Family. She is a BEAUTIFUL YELLOW ROSE !https://www.justapinch.com/recipes/dessert/cake/yellow-rose-of-texas-lemon-lime-bundt-cake.html?p=1

Steps:

• Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
• In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
• Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
• Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
• To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
• Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.

Steps:

• Preheat oven to 350 degrees F.
• Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray.
• In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth.
• Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes.
• Cool on wire racks.
• In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes.

Steps:

• Heat oven to 350°F. Grease two 9x5-inch loaf pans with shortening; lightly flour.
• In large bowl, beat cake mix, 4 oz cream cheese, the water, 1/4 cup lemon juice and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour half the batter (2 cups) in another medium bowl.
• To one half of the batter, add lime zest and green gel food color. Mix until combined. Add lemon zest and yellow gel food color to remaining half of batter. Mix until combined. Pour green batter into one loaf pan and yellow batter into other loaf pan.
• Bake 22 to 27 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pans on cooling rack 10 minutes; run metal spatula around edges of each loaf to loosen. Remove from pans to cooling rack. Cool completely, about 1 hour.
• Using serrated knife, cut rounded tops off each cake, so they're level. Trim 1/4 inch off all 4 sides (leave bottoms uncut). On serving platter, set one cake on top of the other, top sides up, and line them up as much as possible. Make one cut down middle of cakes, lengthwise, making 4 long strips. Switch position of two of the strips to alternate colors in two layers, making sure top sides remain up.
• Gently remove both strips from top layer. To help bottom strips stick together, spread 2 tablespoons lemon curd between the two bottom layer strips, and gently press together. Then spread 1/4 cup lemon curd on top of the bottom layer. Spread remaining 2 tablespoons lemon curd between the two strips of the top layer, and gently press them together. Place on top of bottom layer so the strips create a checkerboard pattern, if looking at them from either short end.
• In medium bowl, beat 4 oz cream cheese and the butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Add powdered sugar and 1 teaspoon lemon juice; mix on low speed 30 seconds. Increase speed to medium; beat 1 to 2 minutes or until smooth and fluffy.
• Spread icing over cake, using spatula to completely coat top and sides. Garnish with grated lemon and lime zests. Refrigerate 2 hours before serving.

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
• Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
• In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
• Beat in the eggs, zest and lemon extract, and mix for two minutes.
• Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
• Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
• Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
• Cool in the pan for 10 minutes, then invert onto a cake rack.
• Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
• Add the juice and whisk to break up any lumps.
• Place the cake on your cake plate (which must have a lip!).
• While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
• Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
• For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
• Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
• Place petals, convex side down to drain on wax paper.
• When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
• Store in covered container in refrigerator. Good for about a month.
• Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
• Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.

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.

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well blended. Spread half of batter in pan.
• In small bowl, stir together Cinnamon Mixture ingredients. Sprinkle over batter in pan. Pour remaining batter over top.
• Bake 55 to 60 minutes. Cool in pan 5 minutes. Run knife around edge and center of pan. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.