Super Lemon Bundt Cake Recipe 445

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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 recipe was given to me by a dear lady in my quilt guild. I liked it because it was super moist.

Provided by Kaykwilts

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix or 1 (18 ounce) box lemon cake mix
1 (3 1/2 ounce) box lemon pudding mix
4 eggs
3/4 cup oil
3/4 cup water
1/2 lb powdered sugar
1 tablespoon butter
1 tablespoon water
1/3 cup lemon juice

Steps:

  • Beat cake mix, lemon pudding, eggs, oil and water.
  • Place in sprayed bundt pan.
  • Bake at 350 degrees for 40 to 50 minutes.
  • To make glaze, mix powdered sugar, butter, 1 tablespoon water and lemon juice.
  • Heat in sauce pan and pour over HOT cake.

Nutrition Facts : Calories 532, Fat 25.4, SaturatedFat 4.4, Cholesterol 78.5, Sodium 508.7, Carbohydrate 72.8, Fiber 0.6, Sugar 44.6, Protein 4.8

EASY LEMON BUNDT CAKE RECIPE



Easy Lemon Bundt Cake Recipe image

This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It's topped with a homemade lemon glaze to make this a perfect dessert for spring!

Provided by Michelle

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

1 cup butter, softened to room temperature
2 cups granulated sugar
2 Tbsp lemon zest
4 eggs, large
3/4 tsp salt
2 tsp baking powder
2 3/4 cup all purpose flour
3 Tbsp cornstarch
1/2 cup milk (whole or 2%)
1/4 cup fresh lemon juice
1/4 cup sour cream (greek yogurt may be substituted)
1 tsp vanilla extract
1 1/2 cups powdered sugar
2-3 Tbsp lemon juice
1 tsp lemon zest

Steps:

  • Preheat oven to 350 degrees.
  • With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
  • Add granulated sugar and lemon zest to the butter and mix until it is well combined.
  • Add in the eggs, one at a time, beating well after each addition.
  • In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
  • Mix lemon juice, milk and vanilla extract together.
  • Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
  • Add in sour cream and mix until just combined.
  • Grease your bundt cake pan well and pour the batter evenly into the pan.
  • Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
  • Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
  • Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
  • Allow the icing to set, about 5 minutes, before serving.
  • Enjoy!

SUPER LEMON BUNDT CAKE RECIPE - (4.4/5)



Super Lemon Bundt Cake Recipe - (4.4/5) image

Provided by á-160091

Number Of Ingredients 17

Lemon Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
2 tbs lemon zest
2 tbs + 2 tsp lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
Lemon Glaze
1 1/2 cups powdered sugar
3-5 tbs lemon juice
Lemon Sugar Topping
1 tbs lemon zest
1 tbs granulated sugar

Steps:

  • Lemon Cake 2 1/4 cups all-purpose flour 2 1/4 tsp baking powder 1/2 tsp salt 4 eggs 2 cups sugar 1 tsp vanilla extract 2 tbs lemon zest 2 tbs + 2 tsp lemon juice 1 1/4 cups whole milk 10 tablespoons unsalted butter, cubed Lemon Glaze 1 1/2 cups powdered sugar 3-5 tbs lemon juice Lemon Sugar Topping 1 tbs lemon zest 1 tbs granulated sugar Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside. Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined. In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn't going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch. While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don't want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don't mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside. For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won't thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top. Cake will stay soft and moist for 3 days stored in an airtight container.

LEMON BUNDT CAKE



Lemon Bundt Cake image

Lemon Bundt Cake with fresh lemon zest and a lemon glaze. This easy made-from-scratch cake recipe is rich and buttery!

Provided by Sheila Thigpen

Categories     Cakes

Time 1h15m

Number Of Ingredients 12

3 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1-1/2 cups milk
1/2 cup butter (melted and cooled)
1/2 cup vegetable oil
1 tablespoon lemon extract
2 small lemons (zested)
1 cup powdered sugar
2 tablespoons fresh squeezed lemon juice

Steps:

  • Preheat oven to 325 degrees.
  • In a medium size bowl, combine the flour, sugar, baking powder, and salt; set aside.
  • In a large bowl, whisk the eggs with the oil, milk, melted and cooled butter, and lemon extract. Add the zest of two small lemons (about 2 teaspoons).
  • Add the flour mixture a little at a time to the wet ingredients and whisk until smooth.
  • Once the batter is done, spray a non-stick Bundt pan with cooking spray or brush with melted shortening. (Tip: do not grease the pan before you mix the batter or the oils will collect in the bottom.) Pour the batter into the pan and bake for 60 minutes.
  • Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes. Loosen the cake from the sides of the pan with a thin knife, then invert the cake onto the wire rack. Cool completely before glazing.

Nutrition Facts : ServingSize 1 g, Calories 349 kcal, Carbohydrate 52 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 250 mg, Fiber 1 g, Sugar 32 g, UnsaturatedFat 8 g

LEMON BUTTERMILK BUNDT CAKE



Lemon Buttermilk Bundt Cake image

This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from about.com

Provided by JanetB-KY

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
lemon glaze
1 1/2 cups powdered sugar
1/4 cup butter, melted
2 -4 tablespoons fresh lemon juice (enough to make glaze spreadable)
lemon zest (optional)

Steps:

  • Preheat oven to 325; grease and flour a Bundt pan.
  • Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
  • Add the dry ingredients, alternating with the 1 cup of buttermilk .
  • Put your lemon zest and lemon juice in last and mix well.
  • Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
  • Perform the "toothpick" test to make certain it is done but don't overcook !
  • While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
  • Allow cooked cake to cool on a rack for about an hour.
  • Run a knife around cake in pan for easier removal.
  • Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
  • Spread the glaze all over the cake.

Nutrition Facts : Calories 379.2, Fat 13.2, SaturatedFat 7.8, Cholesterol 77.8, Sodium 343.4, Carbohydrate 61.4, Fiber 0.8, Sugar 40.9, Protein 5.1

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