Yellow Rose Of Texas Lemonlime Bundt Cake Recipes

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LEMON LIME BUNDT CAKE



Lemon Lime Bundt Cake image

Provided by Christi Johnstone

Number Of Ingredients 10

1 package Pillsbury™ White Cake Mix
1 cup sour cream
1/2 cup oil
4 eggs
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon lemon juice
1 Can Pillsbury Creamy Supreme Vanilla Frosting
2 teaspoons lemon juice
2 teaspoons lime juice

Steps:

  • 1. HEAT oven to 350°F. Coat 12-cup bundt pan or 10-inch fluted tube pan with no-stick cooking spray. Dust with flour.
  • 2. BEAT cake mix, sour cream, oil, eggs, lemon juice, lemon peel and lime peel in large bowl with electric mixer on low speed 1 minute or until moistened. Beat on medium speed 2 minutes. Spread evenly in prepared pan.
  • 3. BAKE 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
  • 4. In a microwave safe bowl, mix frosting with lemon and lime juice, and microwave for 20-40 seconds and stir well. Drizzle over cake.

LEMON BUNDT CAKE



Lemon Bundt Cake image

Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.

Provided by Phyllis

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.5 g, Cholesterol 73.1 mg, Fat 20.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 439.7 mg, Sugar 18.9 g

LEMON-LIME MAGIC CAKE



Lemon-Lime Magic Cake image

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 18

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
4 eggs, slightly beaten
1 1/2 cups sugar
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Additional finely grated lemon and lime peels, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
  • In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g

TART LEMON LIME FROSTING



TART LEMON LIME FROSTING image

I created this frosting & the Cake recipe for my wonderful friend Phyllis Lively who lives in the State of Texas, it is representative of her beautiful smile & personality & big heart, & this frosting like the cake is big in all categories. It is full of flavor & very impressive when served. It is a large cake like TEXAS & this...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 15m

Number Of Ingredients 14

2 stick butter softened to room temperature
2 lb powdered sugar
7 Tbsp lemon juice
3 Tbsp lime juice
1 small box instant lemon pudding mix
few drops of yellow food color until desired color is reaches
1-2 medium lemon & limes sliced thin for garnish
8-10 maraschino cherry, halves
12-16 lemon slice candies for garnish, optional
10-12 red candy pieces, for garnish i used gum drops
3-4 Tbsp evaporated milk, as desired to reach spreading consistency
3-4 yellow silk roses, cut to fit into center of cake, or make your own
silk leaves to line cake platter or some other greenery if desired, optional
extra lime slice halves to go between roses as garnish

Steps:

  • 1. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. These are some of the ingredients used for this recipe. I used some additional ingredients to create this recipe.
  • 2. Then add in the lemon & lime Juice and yellow food coloring if desired to add a more vibrant lemon color.
  • 3. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the spreading consistency you desire.
  • 4. Garnish cake with additional Lemon and lime slices if desired, and accent with maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake. I also used silk Roses in the center of the cake to make an impressive presentation.
  • 5. Please Note: Because I created this frosting for an event that was 650 Miles away, I made what I knew was more than I needed for the cake. Extra frosting can be stored in the fridge to be used at a later time if desired. This frosting was created for the Yellow Rose of Texas Cake in honor of my great friend Phyllis Lively who lives in Texas and is a member of our Just A Pinch Family. She is a BEAUTIFUL YELLOW ROSE !https://www.justapinch.com/recipes/dessert/cake/yellow-rose-of-texas-lemon-lime-bundt-cake.html?p=1

YELLOW ROSE OF TEXAS LEMON/LIME BUNDT CAKE



YELLOW ROSE OF TEXAS LEMON/LIME BUNDT CAKE image

This cake is a variation of one that I made for my family reunion in North Carolina. I made a few changes & named it in honor of my good friend Phyllis Lively here @ Just A Pinch (YELLOW ROSE OF TEXAS) It is vibrant, full of color, & speaks to you upon first glance, it is quite tasty with the addition of lemon & lime. It's very...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h

Number Of Ingredients 28

4 1/2 c white lily all purpose flour
3 1/2 c granulated sugar
1 c butter, softened room temperature
1 c imperial margerine, softened room temperature
2 small boxes instant lemon pudding
1 pkg lemon ade kool aid (dry)
1 Tbsp pure lemon extract
1 c sour cream room temperature
7 large eggs, room temperature
1 1/2 Tbsp baking powder
2 Tbsp lime juice
2 whole lemons, juice and zest
1 c heavy whipping cream or evaporated milk
TART LEMON LIME FROSTING
2 stick butter, softened
2 lb powdered sugar
7 Tbsp lemon juice
3 Tbsp lime juice
1 small box instant lemon pudding mix
few drops of yellow food color until desired color is reached
1-2 medium each lemon & limes sliced for garnish
8-10 maraschino cherries, halved
12-16 lemon slice candies for garnish optional
10-12 red candy pieces i used gum drops
3-4 Tbsp evaporated milk, as desired to reach spreading consistency
3-4 yellow slik roses cut to fit into center of cake
silk leaves cut to line cake platter
extra lime slices halved to go between roses as garnish

Steps:

  • 1. PLEASE NOTE: IF YOU ARE NOT USING WHITE LILY ALL PURPOSE FLOUR, PLEASE OMIT THE 1/2 CUP OF FLOUR. White Lily flour is made from soft winter wheat and is much lighter in weight than regular all purpose flour. It makes for a much lighter cake, and the texture is like that of using cake flour. IT IS MY NEW BEST BAKING FLOUR FRIEND. I have finally been able to find it in my area, I bought it in Indiana at Meijer's, it comes in several varieties. Before it was only available in the Southern states. So if you find it, do try it, and you will notice the difference in the texture of your cake. I love it. All of the cakes & cookies that I made from scratch for the Arkansas Community Reunion were made using White Lily Flour.
  • 2. [PLEASE NOTE]I USED A 16 CUP CAPACITY SQUARE BUNDT PAN TO MAKE THIS CAKE.Preheat oven to 325 degrees F. Add butter, imperial margarine, sour cream and sugar to mixing bowl. Beat till creamy and smooth, about 10-15 minutes.
  • 3. Then add eggs one at a time, beating well after each has been added.
  • 4. Measure out flour to medium size bowl, add baking powder, dry lemonade mix, lemon pudding mix, and stir to blend together & set aside till needed.
  • 5. Measure out 1 cup of heavy whipping cream.
  • 6. These are some of the other ingredients used to make this cake so flavorful.Alternately add flour mixture and whipping cream into mixing bowl, beating well after each addition till creamy and smooth.
  • 7. Zest the lemons first, then roll to break up membrane, then juice into small cup. Remove seeds & add juice & zest to cake batter, beating well till blended.
  • 8. Add lime juice and blend into cake batter.
  • 9. Prepare Bundt pan with Bakers Joy, or grease with butter, and dust lightly with flour, remove any excess flour.
  • 10. Check beaters for any lemon zest wrapped around blades, then add back into batter, and stir well before adding to cake pan.
  • 11. Bake for 1 hour and 30 minutes in preheated 325 degree F. oven, or until tooth pick inserted into center comes out clean.
  • 12. Cool at least 10 minutes after removing from oven. Allow cake to pull away from the sides of the cake pan.
  • 13. Prepare the frosting by creaming the butter with the powdered sugar and pudding mix. Then add the lemon & lime juice and yellow food coloring if desired, beating well till creamy and smooth. Then add evaporated milk if needed in 1 tablespoon increments, until frosting reaches the consistency you desire. Garnish cake with additional Lemon and Lime slices if desired, and accent with Maraschino cherry halves. I used green silk leaves to line the cake platter, before adding the cake, and also used silk Roses in the middle of the cake to make an impressive presentation.

LEMON ROSE BUNDT CAKE



Lemon Rose Bundt Cake image

Make and share this Lemon Rose Bundt Cake recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h20m

Yield 1 Bundt Cake

Number Of Ingredients 16

nonstick cooking spray
3 cups all-purpose flour, plus more for dusting pan
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2 teaspoons lemon zest
2 tablespoons lemon juice
1 cup buttermilk
1/3 cup strawberry jam
2 drops super red gel food coloring (Chefmaster)
5 cups confectioners' sugar
1/3-1/2 cup pomegranate juice, more more if needed
1 -2 teaspoon super red gel food coloring (Chefmaster)

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.

Nutrition Facts : Calories 7721.6, Fat 209.4, SaturatedFat 124.9, Cholesterol 1241.8, Sodium 4010.4, Carbohydrate 1413.7, Fiber 12.3, Sugar 1082.2, Protein 74.7

LEMON ROSE BUNDT CAKE WITH MINI ROSE BUNDT CAKES



Lemon Rose Bundt Cake with Mini Rose Bundt Cakes image

Provided by Sandra Lee

Categories     dessert

Time 45m

Yield 1 large and 12 mini rose bundt cakes

Number Of Ingredients 9

Nonstick spray
2 boxes lemon cake mix
2 boxes packaged lemon pudding mix (not instant)
6 eggs
1 1/4 cups rose soda
2/3 cup oil
1 box confectioners' sugar
1/2 cup water
1 tablespoon rose syrup

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.

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