Lemon Amaretto Bundt Cake Recipes

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

AMARETTO BUNDT CAKE

Steps:

• How to make the cake:
• Preheat Oven at 325 degrees.
• Grease a bundt cake pan with baking spray (Grease generously.)
• Add the cake mix and pudding mix to a large mixing bowl.
• Mix the cake mix and pudding mix with a whisk until well blended to prevent the batter from clumping as you add the wet ingredients.
• Add the eggs, milk, cooking oil, almond extract, and vanilla extract to the cake mix, and mix well until blended. (The batter will be slightly thick.)
• Add the 1/2 cup of Amaretto to the cake batter and mix well. (This will help thin out the batter.)
• Place in cake mix in the greased bundt cake pan. Place the cake in the center of the preheated oven.
• Cook the cake for about 35 minutes or until a toothpick comes out clean when inserted.
• Place the cake pan on a baker's rack to allow the cake to cool for about 10 minutes.
• Once the cake cools, poke holes in the cake and pour half of the glaze over the cake.
• Let the cake cool completely after this. Once the cake has cooled completely place a cake dish over the top of the bundt cake pan and flip the pan over while you hold the cake dish and cake pan together, this will allow the cake come out of the cake pan onto the cake dish.
• Pour the other half of the glaze onto the cake after the cake has been placed onto the cake dish.
• How to cook the Butter Amaretto Sauce:
• Make your sauce while the cake is cooking.
• Place the butter, water, white sugar, and vanilla extract into a medium saucepan.
• Mix these ingredients together, and then cook the sauce for about five minutes using medium heat (be sure to frequently stir the sauce as it cooks).
• Once the sauce is cooked, remove from heat, and mix the Amaretto into the sauce, and set aside. (The sauce will thicken after cooking.)
• After the cake has cooked and cooled for about 10 minutes, poke holes into the cake, and then pour half of the glaze over the cake.
• After placing the cake on a cake dish, take the other half of sauce and pour it over the cake.

ALMOND AMARETTO POUND CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
• Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Scrape the batter into the prepared pan.
• Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
• Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.

LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

LEMON AMARETTO CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and lemon zest at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Amaretto-Almond Filling between layers. Spread Fluffy Meringue Frosting over top and sides of cake. Cover and refrigerate for up to 3 days.
• In a small bowl, combine gelatin and 3 tablespoons cold water; let stand for 2 minutes or until softened. In a small saucepan, bring ½ cup cream and liqueur to a boil over medium-high heat; reduce heat, and simmer for 1 minute. Add gelatin mixture, whisking to dissolve. Remove from heat; let stand for 10 minutes. In a large bowl, beat remaining 1½ cups cream at medium speed with a mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. With mixer running, slowly add gelatin mixture, beating until combined. Beat in almonds. Cover and chill for 4 hours, or refrigerate for up to 3 days.
• In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Meanwhile, in a medium saucepan, cook sugar and ¾ cup water over medium-high heat until mixture reaches 248° on a candy thermometer. With mixer running at high speed, slowly pour hot syrup into egg whites. Beat mixture for 10 minutes until glossy, thick, white, and fluffy. Use immediately.

ABSOLUTELY HEAVENLY AMARETTO CAKE

Steps:

• Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
• Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
• Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.

LEMON-AMARETTO BUNDT CAKE

Steps:

• Preheat oven to 350º F.
• Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
• Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
• In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
• Add flour, stir just until blended. Add lemon juice and extracts. Stir.
• Add eggs one at a time, mixing after each addition.
• With a rubber spatula, gently fold in the remaining almonds.
• Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
• While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
• When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
• Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.