What is the recipe for a good-tasting lemon bundt cake where you can actually taste the lemon in the cake?

Answer 1

INGREDIENTS:
1-1/2 cups sugar
1/2 cup butter, softened
3 eggs
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
---
Lemon Glaze
---
1-1/2 cups powdered sugar
1/4 cup butter, melted
enough fresh lemon juice to make glaze spreadable
lemon zest to taste, optional
PREPARATION:
Preheat oven to 325; grease and flour a Bundt pan.
Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.

Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter.


Put your lemon zest and lemon juice in last. Mix well.
Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook !! And trust your nose ie. when you can smell it, it's done !!

Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze all over it.

Answer 2

Lemon cake is MY FAVORITE!! And this is a recipe that I found on-line made with yellow cake mix and oil. But I adjusted it and use white cake mix and applesauce!! The cake is sweet lemon and the frosting...TO DIE FOR...tart lemon!! My FAVORITE Lemon Cake Recipe to date!! Enjoy!! (ALSO - The Barefoot Contessa has a great lemon cake recipe from scratch! You can adjust the baking time for a bundt pan, then use the same glaze I provided!)

LEMON BUNDT CAKE

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (3 ounces) lemon gelatin
2/3 cup unsweetened applesauce
2/3 cup hot water
4 large eggs

Glaze:
1 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)


1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stope the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

4. Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.

5. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.

Answer 3

Lemon Blossoms Recipe courtesy Paula Deen


Cakes

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 Cup water

Glaze:
3 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water


Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs,water and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Answer 4

INGREDIENTS
10 tablespoons butter
1 1/2 cups white sugar
3 eggs
1 tablespoon grated lemon zest
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
3/4 teaspoon lemon extract
1/2 cup golden raisins

1/3 cup white sugar
1/3 cup butter
1 1/2 tablespoons water
2 tablespoons fresh lemon juice


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.
In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.
Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.
Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

Answer 5

This is a very old recipe from my grandmother

Lena's Plain Cake
1 c. butter
2 1/3 c. sugar
3 c. flour
2 tsp baking powder
1 tsp salt (omit if using margarine)
1 c. sweet milk (regular white milk)
1 tsp lemon extract

cream butter and sugar
add eggs, one at a time, beating well after each
add milk and sifted dry ingredients

Bake at 350 for 1 hour in greased and floured bundt or tube pan.

Answer 6

Lemon Bundt Cake
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
Original recipe yield: 10 servings

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 tablespoon butter or margarine, melted
1/4 cup orange juice
1 cup confectioners' sugar

DIRECTIONS
In a mixing bowl, combine dry cake and pudding mixes, eggs, water and oil. beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 6-8 minutes.
Meanwhile, for glaze, combine butter and orange juice in a small bowl; stir in confectioners' sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.

Answer 7

This is not a bundt, but it's outstanding.

Lemonade Layer Cake

INGREDIENTS

For the Cake:

2 1/2 cups cake flour
2 teaspoons baking powder

1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1 1/3 cups sugar
3 tablespoons frozen lemonade concentrate, thawed

1 tablespoon lemon zest
1 teaspoon vanilla extract
4 large eggs
1 cup whole milk

For the Frosting:

Two 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, sifted
2 teaspoons minced lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon lemon oil

Lemon zest for garnish


FOR THE CAKE:
Preheat oven to 350 degrees F. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms with parchment paper; butter paper. Sift flour, baking powder and salt into medium bowl; set aside. Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla. Beat in eggs one at a time, scraping down sides occasionally. Continue to beat until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans.


Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks.

FOR THE FROSTING:
Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes.

TO ASSEMBLE:
Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

DO-AHEAD TIP:
Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving.

OPTIONAL GARNISH:
Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.