This recipe for a typical cake in a packet of lemon with frosting cream cheese is a simple yet beautiful cake full of a delicious lemon flavor-perfect for a celebration or some other special reason!
Lemon Bundt Cake Recipes

Once it's time to mark your birthday, everyone in my family must probably buy a cake from the lemon. This Lemon bundt cake is strong and the cold brings it to the top! Serve as it is or with a raspberry Sauce spoonfu

With a Lemon dessert you will never go wrong, but still be an simple and satisfying way to end the meal. The Lemon bundt cake is made of the fragrance of lemon. It's beautifully soft and fluffy and it's always taken away by cream cheese frosting!l.

How do you make a lemon bundt cake?

Starting with traditional pastries like dinner, sugar, butter, and   Eggs . Buttermilk manages to give the cake a really nice feel and a lot of zest for citrus fruits goes into the mix. The cake is brushed with a Lemon sipper after it comes out of the oven, to improve the taste. A significant quantity of cream cheese is applied to the final stage. Slice the cake open and eat it!

Tips for lemon bundt cake

  • Using your Lemons with a microplane, it fits better than a regular box driver!
  • Make sure the pan is fattened and mealed to make it easier to extract the cake. I use the spray to vigorously oil the plate, apply some flour and shake so it is sealed. I apply some seasoning to the bottom of the container.
  • Whether you want a more colorful slice, you should apply a couple of drops of flavored yellow food to the batter.
  • You can choose whatever package type you want, I have used a classic cup, but these days there are so many package cups!

How long does it take for a bundt cake to cool?

Before you extract your cake from the oven, you may want to cool it for around 10 minutes. You will cool down for up to an hour until it is off the bowl. Repeat until the cake is cooled and frosting should be applied, otherwise it will melt.

How to frost a bundt cake

You may frost the cake easily by adding the frosting over it and wrapping it with an offset spatula across the plate, or by putting the frosting on the surface. You would need a roller bag with a wide round tip to achieve the look seen in the pictures. Start at the bottom of the cake and pipe the cake to the middle of the opening. Continue the cycle in the meal. You will then remove the frosts within the cake using the offset spatula.

This is the best Lemon cake I’ve ever tasted, it’s perfect for an every day dessert, birthday parties, wedding showers, you name it!

Lemon Bundt Cake

A quick yet beautiful pie full of sweet-tart Lemon flavor-ideal for a celebration or for any special event! This recette is for a regular cake of cream cheese gelatin.

  • Course Dessert
  • Cuisine American
  • Keyword Lemon bundt cake
  • Prep Time 20 minutes
  • Cook Time 50 minutes
  • Total Time 1 hour 10 minutes
  • Servings   10  servings
  • Calories 506kcal

Ingredients :

For the cake:

  • 1 cup unsalted butter softened
  • 2 1/4 cups granulated Sugar divided
  • 4 large Eggs
  • 1/3 cup finely grated Lemon zest
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup freshly squeezed Lemon juice divided use
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • cooking spray

For the frosting:

  • 8 ounces cream cheese softened
  • 4 tablespoons butter
  • 4 tablespoons milk
  • 4 cups powdered Sugar
  • Optional garnishes: Lemon zest and mint sprigs

Instructions :

  • To 350 degrees F preheat the oven. Then flour a bundt bowl generously fats.
  • Cream the butter with 2 cups of granular Sugar and a paddle attachment for an electric mixer for around 3-4 minute, soft and fluffy.
  • Attach the shells, 1 at a time, and apply the Lemon zest at medium level.
  • Meat, baking powder, powdered soda, and salt are combined into a small saucepan.
  • Blend 1/4 cup of Lemon juice, buttermilk and Cinnamon together in another dish.
  • Attach the meal and butterfly to the batter alternately, begin and finish with the food.
  • Pour the batter into the bowl and cook until a cake tester is cool.
  • 10 minutes in the saucepan.
  • Put 1/4 cup granulated Sugar in a microwave safe bowl along with 1/4 cup Lemon juice. 30-45 seconds microwave, before really heavy. Microwave.
  • Mix the heated water to absorb the sugar.
  • Drizzle half the syrup over the surface while the cake is already in the bowl (which is the basis of the cake when you invert them). Click on the counter multiple times to remove the cake and return to a refrigerating shelf.
  • Drizzle the remainder of the drink over the top of the slice. The bottom will be half the Sugar and the rest should be full.
  • Move to a serving tray, then cool absolutely.
  • For the frosting: 1-3 minutes, beat with the cream cheese and butter in a mixer.
  • Attach the mixture of milk and dance.
  • Attach the powdered Sugar gently and blend in completely.
  • In a piped bag with a wide round tip put the frosting. Begin out of the cake and frost pipe strips inside the cake from the bottom of the plate.
  • Using a spatula offset to smooth the icing on the top.
  • Decorate, slice and serve with Lemon zest and mint sprigs if needed.

Notes :

Ina Garten adapted (Contessa Barfoot) Adapted

Nutrition :

Calories : 506kcal | Carbohydrates : 99g | Protein : 7g | Fat : 9g | Saturated Fat: 4g | Cholesterol : 86mg | Sodium : 390mg | Potassium : 133mg | Fiber : 1g | Sugar : 70g | Vitamin A: 345IU | Vitamin C: 4.1mg | Calcium : 64mg | Iron : 2.1mg


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