Lemon juice and lemon zest (the fresh lemon juice and zest truly brightens and enhances the flavor in this cake).Salt, baking powder, all purpose flour and cornstarch (the combination of cornstarch and flour acts like cake flour, giving this lemon cake a really tender crumb).Sugar (all granulated sugar, as brown sugar would detract from the lemon flavor). Butter & sour cream (many bundt cakes call for oil, but the butter yields a richer texture in this recipe likewise, the sour cream makes the cake incredibly moist and rich).And it is and was everything the title suggests: easy. So, we went for an easy lemon bundt cake without cake mix. While I certainly am not opposed to cake mixes by any means, I really wanted a pronounced lemon flavor in this cake but also didn’t want the cake to be too sweet (sometimes cake mixes can make things extra sweet). These Strawberries and Cream Sandwich Cookies? Cake mix.Īnd this Maple Cream Cake? Yep. In fact, there are times when I would definitely suggest using a cake mix as a great recipe shortcut.įor instance, this Fudge Stripe Coffee Cake? Cake mix. I’m no stranger when it comes to cake mixes. Let’s talk about this little lemon bundt recipe.Ī lot of lemon bundt cake recipes begin with a yellow cake mix. Whatever the reason, I’m a lemon junkie these days and this ridiculously easy Lemon Bundt Cake Recipe has been on repeat as of late. Perhaps the love has always been there, but it just took me a while to know a good thing when I see taste it. Or maybe it’s because I’m slightly competitive and in the 6th grade when we would spend our recesses seeing who could eat the most Lemonhead candies in a minute (yeah, we had high aspirations), I really didn’t like losing. Maybe my love for it came from the fact my sister picked lemon cake with lemon frosting for her birthday. While I’ll never give up my love for the dark stuff, somewhere along the way, I realized lemon was the unsung hero of my life. (On a side note, I share the same last name with a Dutch chocolate company, so you could say chocolate is kind of in my blood. If you’re a lemon lover, this lemon bundt cake recipe is for you! Hands down, it’s one of my favorite lemon cake recipes to date.īack in the day when sparkly butterfly hair clips and jelly sandals ruled all, lemon cake was low on my list of favorite desserts.Ĭhocolate ruled all and that was pretty much all I needed and wanted in life. It’s topped with a homemade lemon glaze to make this a perfect dessert for spring! You can also assemble and frost the cake the day before serving let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least one hour before serving).This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. The cake layers can be made a day ahead wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. Frost the top and sides of the cake with the remaining frosting. To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny). Add 2 tablespoons of the milk, and beat to incorporate. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Gradually beat in the confectioners' sugar. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.įor the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Rotate the pans about halfway through if they seem to be browning unevenly. Divide the batter evenly between the prepared pans.īake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.Īlternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Whisk together the flour, baking powder and salt in a medium bowl set aside.īeat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Butter the bottoms and sides of two 9-inch round cake pans dust with flour, and tap out the excess. For the cake: Preheat the oven to 350 degrees F.
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