Best Tunnel Of Lemon Bundt Cake Recipes

LEMON CAKE WITH LEMON CURD FILLING

Lemon Cake with Lemon Curd Filling image

A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 tablespoons grated lemon peel
2 jars (10 oz each) lemon curd

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.

Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 22 g, TransFat 1/2 g

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

Ingredients

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.