GLAZED LEMON BUNDT CAKE
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
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
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
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
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
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
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
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
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
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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