Lemon Bundt Cake recipe?

Question

I have to make a Lemon Bundt Cake. I would like to know if you have ever baked one and if you could give me your favorite recipe? Thank you!

Answer 1

Greek Lemon Cake

"This is a very lovely and light cake."
Original recipe yield: 1 -10 inch tube pan.

INGREDIENTS:
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Answer 2

My recommendation is to mix the cake mix, eggs, oil, and package of jello together. Then just oil the pan and pour it in! A bundt cake is pretty thick, so you will want to use a lower temperature. Try setting it to 325 and cooking it for 45-55 minutes. Keep an eye on it and if you notice it getting brown, put some foil over it loosely. When a toothpick comes out clean, it's done! For the glaze, mix a small amount of sugar with the juice from the orange and slowly add more until it is the consistency you like. If you want, you can add 1-2 tablespoons of milk to give it a more creamy texture. Once cake is cooled, pour glaze over it. You may want to warm it up ever so slightly (start with 8 seconds) in the microwave. Careful though, if it's too hot, it will drip right off the cake. You just want it warm enough to pour, but cool enough so it will cool and harden as it drips down the sides. Good luck!

Answer 3

LEMON BUNDT CAKE

1 1/4 c. butter
2 1/4 c. sugar
7 eggs
2 1/2 c. flour
2 1/2 tsp. lemon or orange extract

Cream butter and sugar together. Add eggs one at a time. Add flour, all at once, beat well. Add flavoring. Pour batter into greased bundt pan. Bake at 325 degrees for 1 hour or until done.

GLAZE:

1/2 lb. conf. sugar
Grated rind of 1 orange
Grated rind of 1 lemon
2 tbsp. orange juice
1 tsp. lemon juice

Mix all ingredients together. Spread on cake while it is still warm

You can find just about any recipe you need at www.cooks.com, I use that website all the time.

Answer 4

this is the recipe i use

Lemon Rose Bundt Cake with Mini Rose Bundt Cakes


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

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.

Answer 5

Lemon-Blueberry Bundt Cake:

Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.

Cake:
Cooking spray
2 tablespoons granulated sugar
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup butter, softened
1 tablespoon grated lemon rind
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container reduced-fat sour cream
2 cups fresh blueberries

Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

Yield: 16 servings (serving size: 1 slice)

Answer 6

Try Williams Sonoma.com. Sorry I am no chef but they have the best!