Lemon Rose Bundt Cake Recipes

LEMON ROSE BUNDT CAKE

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.

LEMON ROSE BUNDT CAKE WITH MINI ROSE BUNDT CAKES

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.

ROSE-LEMON GLAZED CAKE

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.

ROSE BUNDT CAKE

Steps:

• Have all the ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325°F Thoroughly grease and flour a rose bundt pan (or a any bundt pan).
• Sift together the flour, baking soda and salt; set aside.
• In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth.
• Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
• Increase the speed to med-high and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl.
• Beat in the vanilla and lime juice.
• Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.
• Using a rubber spatula, stir in the lime zest.
• Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
• Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
• Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.