So, if you know me, you know I love lemon. Probably an inherited trait. Chocolate being a close second. So today I am tucking my tail and giving two recipes; one came out awesome and one I screwed up but still tasted great.
Hint: Always butter your bundt! (Butter and flour your pan) 🙂
The first recipe was actually my second attempt at a bundt and an absolute win. The second recipe the cake also tasted great, I think it even tasted better then the first, but fell apart when I turned it out of the pan. So I’m sharing both. The first was actually a box cake mix ( I know, I know, not worthy of a blog post but It was altered and made more delicious with cream cheese and lemon zest.) I actually bought a few silicon molds online and wants to try them out. And after turning the cake over after it cooled and it looked awesome I am still mad at my metal bundt. I will try again soon.
The second was a homemade lemon cake that after it cools you pour butter and lemon juice on it before you turn it over. Heaven forbid it actually come out pretty. It glued the damn cake to the pan! So again: Butter and flour your bundt.
Lemon Cream Cheese Bundt Cake with Lemon Glaze
1 Box Betty Crocker SuperMoist yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
2 tablespoons grated lemon zest (from 2 large lemons)
1/4 cup lemon juice (from 1 large lemon)
2 cups powdered sugar
2 tablespoons lemon juice (from 1 large lemon)
Instructions: Heat oven to 325°F. Generously spray 10- or 12-cup bundt pan. In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered. (Adapted from bettycrocker.com)
Here is my first attempt, and fail, in a pam sprayed metal bundt:
Always butter your bundt!
Lemon Butter Bundt Cake
• For the Cake
• ½ lb unsalted butter *softened to room temp
• 2 cups granulated sugar
• 3 large eggs
• 3 cups unbleached, all-purpose flour *sifted
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 tbsp lemon zest *tightly packed
• 2 tbsp lemon juice
• For the Glaze
• ⅓ cup unsalted butter
• ¾ cup granulated sugar
• 4 tbsp lemon juice
1 Preheat oven to 325℉. Grease a 10″ bundt pan.
2 In a stand mixer cream butter & sugar until light and fluffy. Slowly beat in eggs one at a time, making sure to blend well.
3 In a separate bowl sift together flour, baking soda & salt. Stir flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with with dry ingredients. Stir in lemon juice and zest.
4 Pour batter into greased bundt pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
5 Once cake is out of oven immediately start glaze. Add glaze ingredients to a small pan and heat over medium low heat, stirring frequently until butter is melted and sugar is dissolved. Poke holes in the top of cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar.
(adapted from thefedupfoodie.com)