Arizonalemonbundtcake Recipes

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LEMON BUNDT CAKE



Lemon Bundt Cake image

Mix It Up: For a berry lemon cake, add to the batter 1 and 1/4 cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add 1/4 cup of poppy seeds.

Provided by Shiran

Time 1h45m

Number Of Ingredients 16

3 cups (400 g/14 oz) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk or sour cream
1/4 cup (60 ml) freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup (2 sticks/225 g) unsalted butter, softened
2 cups (400 g/14 oz) granulated sugar
zest of 4 lemons
4 large eggs
1/2 cup (100 g/3.5 oz) granulated sugar
1/2 cup (120 ml) freshly squeezed lemon juice
1 cup (120 g/4 oz) powdered sugar, sifted
1 tablespoon lemon juice
1 tablespoon milk (, or more as needed)

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
  • To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
  • In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
  • Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
  • Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
  • To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
  • The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.

LEMON BUNDT CAKE



Lemon Bundt Cake image

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

3/4 cup/170 grams unsalted butter, softened, plus more for greasing the pan
3 cups/384 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
4 lemons (preferably organic or unwaxed), scrubbed and dried
2 1/4 cups/450 grams granulated sugar
1/4 cup/60 milliliters neutral oil
5 large eggs, at room temperature
1 cup/230 grams sour cream, at room temperature
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, plus more for the glaze
2 cups/200 grams sifted confectioners' sugar

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.

ARIZONA LEMON BUNDT CAKE



Arizona Lemon Bundt Cake image

Make and share this Arizona Lemon Bundt Cake recipe from Food.com.

Provided by Chef MB

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups granulated sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
lemon glaze
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons lemon peel, grated
1/4 cup lemon juice

Steps:

  • Preheat oven to 325°.
  • Grease and flour a Bundt cake pan or tube pan.
  • Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
  • Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended.
  • Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
  • Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes.
  • Immediately poke holes in top of cake with a long tined fork. Pour about two-thirds of the Lemon Glaze over the top.
  • Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.

Nutrition Facts : Calories 416.1, Fat 14.5, SaturatedFat 8, Cholesterol 84.2, Sodium 324, Carbohydrate 67.5, Fiber 1.2, Sugar 46.4, Protein 5.7

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