Tunnel Of Love Lemon Tea Cake Recipes

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TUNNEL OF LOVE LEMON TEA CAKE



Tunnel of Love Lemon Tea Cake image

Make and share this Tunnel of Love Lemon Tea Cake recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces cream cheese, softened (not reduced-fat or whipped)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
2 1/4 cups unbleached all-purpose flour
1 1/3 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup canola oil
1 tablespoon grated lemon zest
1 1/4 cups buttermilk, divided
2 tablespoons fresh lemon juice
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 558.9, Fat 22.2, SaturatedFat 5.6, Cholesterol 48.2, Sodium 427.6, Carbohydrate 84.5, Fiber 1, Sugar 57, Protein 7

TUNNEL OF LEMON BUNDT CAKE



Tunnel of Lemon Bundt Cake image

When I was a child, I remember my Mom making this cake. I don't think she ever wrote down the recipe but this is my version of her "Lemon Tunnel Cake". It is requested a lot by friends and family or when I am baking for any gathering. It's a lemon-lover's dream...

Provided by Jeanne Benavidez

Categories     Cakes

Time 1h10m

Number Of Ingredients 11

1 box (15 - 16 oz) lemon cake mix, your favorite brand
1 box (small) lemon instant pudding mix
1/3 c butter, melted
1 c (minus 3 tablespoons) whole milk
3 Tbsp fresh lemon juice
3 large eggs
1 can(s) lemon pie filling
LEMON GLAZE
1 c powdered sugar
1 Tbsp lemon juice
1 - 3 tsp milk

Steps:

  • 1. Preheat oven to 350 F
  • 2. In the bowl of a stand mixer or other large bowl, place the cake mix, lemon pudding mix, milk, butter and lemon juice. Using the paddle attachment, blend these ingredients until just mixed.
  • 3. Add the eggs, one at a time, blending after each one. Scrape sides of bowl with spatula and then mix on medium speed for two minutes.
  • 4. Prepare a Bundt or tube pan by greasing and flouring it or spraying it with non-stick cooking spray with flour included.
  • 5. Pour ½ of the batter into a prepared pan.
  • 6. Spoon the pie filling in a ring on top of the batter. (Do not spread the filling to cover the batter from the wall to the tube of the pan.) It should look like a ring of lemon pie filling inside the ring of batter.
  • 7. Spoon the remainder of the batter into the pan and gently spread it to cover from wall to tube. (When baked, you will have the tunnel of lemon surrounded by cake.)
  • 8. Bake at 350 degrees for 45-55 minutes.
  • 9. Cake is ready when toothpick inserted in center comes out clean (you may see lemon pie filling on it but no cake batter). (mine only took 50 minutes)
  • 10. FOR THE GLAZE: Mix the lemon juice and sugar together, and add milk by teaspoons until you get a thick glaze that can be drizzled over the cake.
  • 11. If it gets too loose, simply add a bit more sugar, to adjust.
  • 12. Drizzle glaze over completely cooled cake.

MOIST LEMON TEA CAKES



Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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