Best Glazed Lemon Bundt Cake Recipes

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GLAZED LEMON BUNDT CAKE



Glazed Lemon Bundt Cake image

This sweet-tart delight features plenty of fresh lemon in the cake and the glaze drizzled on top.

Provided by Food Network Kitchen

Time 4h

Yield 10-12

Number Of Ingredients 12

3/4 cup vegetable oil, plus more for greasing the pan
3 1/4 cups cake flour, sifted, plus more for dusting the pan (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 1/4 cups sugar
4 large eggs
3/4 cup sour cream
2 tablespoons pure vanilla extract
Zest and juice of 1 lemon
2 1/2 cups confectioners' sugar
3 to 4 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Brush a 10-cup Bundt pan with oil and dust with flour, tapping out the excess. Make sure to get in all the creases in the pan. Whisk the flour, baking powder, baking soda and salt together in a medium bowl and set aside.
  • Whisk the sugar and eggs together in a large bowl until well combined and the eggs are pale. Gradually whisk in the oil until smooth and then whisk in the sour cream, vanilla, lemon zest and lemon juice. Add the flour mixture and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
  • Bake until the cake pulls away from the side of the pan and a wooden skewer inserted near the center comes out clean, about 1 hour. Cool 10 minutes in the pan on a wire rack and then invert onto the rack and cool completely.
  • Whisk the confectioners? sugar and 3 tablespoons juice together in a medium bowl until smooth and thick. Gradually whisk in the remaining tablespoon of juice as needed until the glaze is just thin enough to pour. Drizzle or pour over the cake.

GLAZED LEMON-BLUEBERRY POPPY SEED BUNDT CAKE



Glazed Lemon-Blueberry Poppy Seed Bundt Cake image

Make and share this Glazed Lemon-Blueberry Poppy Seed Bundt Cake recipe from Food.com.

Provided by Abby Girl

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 18

cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups sugar
3/4 cup butter, softened
4 large eggs
3 cups flour
1 tablespoon baking powder
1 tablespoon poppy seed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
3/4 cup buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup powdered sugar
1 tablespoon buttermilk
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350°.
  • To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
  • Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
  • To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Nutrition Facts : Calories 315.2, Fat 10.5, SaturatedFat 6, Cholesterol 76.2, Sodium 277.3, Carbohydrate 51.2, Fiber 1.1, Sugar 31.6, Protein 4.8

GLAZED APRICOT,ORANGE,LEMON BUNDT CAKE



Glazed Apricot,Orange,Lemon Bundt Cake image

Make and share this Glazed Apricot,Orange,Lemon Bundt Cake recipe from Food.com.

Provided by J. Gino G.

Categories     Birthday

Time 1h25m

Yield 20 Slices

Number Of Ingredients 7

1 (18 ounce) box 2-layer yellow cake mix or 1 (18 ounce) box lemon cake mix
1 tablespoon lemon flavoring
2 tablespoons frozen orange juice concentrate
1 cup sugar
1 cup apricot nectar (or other flavors)
1/4 cup salad oil
4 eggs

Steps:

  • Grease and flour a 10" Tube Pan.
  • Preheat oven to 325 degrees.
  • Combine cake mix, lemon flavoring, orange concentrate, sugar, nectar, oil in a large bowl. Use a beater, mix at medium speed for about 2 minutes.
  • 4. Add 4 eggs one at a time and beating after each.
  • 5. Pour carfully into the greased,floured tubed pan.
  • 6. Bake for one hour or until cake springs back when lightly touched.
  • 7. Remove cake from oven; let cool. Then flip over from tube pan, invert and place on dish. Store in cake pan.
  • Glaze: Blend about 2 cups powdered sugar, 1/2 tsp lemon juice, and 1 tablespoon frozen orange concentrate. Mix well and drizzle over cake and sides. Cake freezes well and remains moist.

Nutrition Facts : Calories 197, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.7, Sodium 182.7, Carbohydrate 32.5, Fiber 0.4, Sugar 23.5, Protein 2.5

CITRUS GLAZED LEMON BUNDT CAKE



Citrus Glazed Lemon Bundt Cake image

This is a very moist and very yummy treat! I got if from my sister-in-law who got it from a friend. I made this for a baby shower and got so many good responses I thought I would share it!

Provided by LesleySK

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 yellow cake mix
2 tablespoons flour
1 (3 1/2 ounce) package instant lemon pudding
2/3 cup oil
1 cup water
4 eggs
1 orange, juice of
1 lemon, juice of
1 1/3 cups powdered sugar

Steps:

  • Put all cake ingredients in mixer bowl mix and beat for 10 minutes.
  • Pour in greased bundt pan and bake at 350 for 40-45 minutes.
  • Cool For glazing: Heat all ingredients to a boil.
  • Boil for 1 minute.
  • Pour on cake very slowly.
  • This takes a while and almost seems like it is getting soggy.
  • It isn't.
  • Just keep pouring it all on.
  • It soaks into the cake and makes it very moist.

Nutrition Facts : Calories 494.4, Fat 22.8, SaturatedFat 3.4, Cholesterol 85.7, Sodium 502.5, Carbohydrate 68.7, Fiber 0.7, Sugar 39.3, Protein 5.1

GLAZED LEMON BUNDT CAKE



Glazed Lemon Bundt Cake image

If you like lemons - this is the cake for you! It reminds me of summertime so that's when I usually make it. I got this recipe from TOH and haven't changed anything. We like it the way it is. Times are approximate.

Provided by Chef on the coast

Categories     Dessert

Time 1h50m

Yield 12-16 slices, 12-16 serving(s)

Number Of Ingredients 14

1 cup butter or 1 cup margarine, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in extracts.
  • Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
  • Stir in lemon peel.
  • Pour into a greased and floured 10 inch tube pan.
  • Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes; invert onto a serving plate.
  • Cool 10 minutes longer.
  • Combine glaze ingredients.
  • Drizzle over warm cake.
  • Cool completely before serving.

Nutrition Facts : Calories 468.7, Fat 18.1, SaturatedFat 10.8, Cholesterol 114, Sodium 300.4, Carbohydrate 71.3, Fiber 0.9, Sugar 46.2, Protein 6.2

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