Tunnel Of Lemon Bundt Cake Recipes

LEMON CAKE WITH LEMON CURD FILLING

Steps:

• Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
• Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator.

TUNNEL OF LOVE LEMON TEA CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour a 6 to 8-cup bundt pan and set aside.
• Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
• Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
• Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
• Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
• Whisk in the remaining buttermilk, mixing only long enough to combine.
• Pour half of the cake batter into the prepared bundt pan.
• Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
• Cover with the remaining batter.
• Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
• Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
• To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.