It is homemade from scratch with simple ingredients.
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Perfect for lemon lovers.
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The Lemon Cream Glaze has a wonderful creamy texture and tangy taste.
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Not sponsored. It’s a favorite product.
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Before using baking powder, test for effectiveness. Simply drop 1/2 teaspoon of baking powder in a 1/4 cup of hot water. Effective if it bubbles vigorously. Discard if it doesn’t bubble. Â
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If glaze is not your thing, I’ve got good news.
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This moist, tender lemon bundt cake is fantastic without glaze.
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Superb with a scoop of vanilla ice cream or whipped cream.
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I love baking bundt cakes for a variety of reasons. Â
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Did You Know?
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National Bundt Day, also known as National Bundt Cake Day, is observed every year on November 15.
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They’re easy to make and to decorate. Stacked cakes are not my thing (for now any way).
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To make a lovely presentation with this Lemon Cream Bundt Cake, place a bowl of lemon cream glaze in center of cake before serving. Top glaze with pretty lemon slices.
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TIP…
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Use a long knife to test a bundt cake for doneness. A toothpick is too short. Remove bundt cake from oven, insert knife in center. Press to bottom. Remove. If knife comes out clean, bundt cake is done.
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Placing bowl of glaze in center is a creative way to allow individuals who do not like glaze, to enjoy some cake.
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As for those who love glaze, simply drizzle their slice(s) with lots of lemon cream glaze.
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For example, my aunt likes glaze. “Sometimes” I don’t. Really depends on my sweet tooth (smile).Â
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Rather than bake 2 cakes, I place a bowl of glaze in the center. Voila!Â
Moist and loaded with lemony flavor. Drizzle with Lemon Cream Glaze if desired. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Keyword: bundt cake, cake
Servings: 12servings
Ingredients
Lemon Cream Cake
cooking sprayUse to grease bundt pan (or cake pans).
2cups all-purpose flourPlus 2 tablespoons to dust bundt pan (or cake pans).
2teaspoonsbaking powder
1teaspoon salt
1/2cup unsalted buttersoftened
1-1/4cups white sugar
3largeeggsroom temperature
1/2teaspoonvanilla extract
1-1/2teaspoonslemon extract
1/4cup fresh lemon juiceFresh has more flavor than bottled.
1cup whole milkroom temperature
Lemon Cream Glaze
3tablespoonsunsalted butter
4tablespoonsfresh lemon juiceFresh has more flavor than bottled juice.
1tablespoonlemon zestAdd more if desired.
2cups confectioner's sugar
Instructions
Lemon Bundt Cake
Preheat oven to 350 degrees.
Grease and flour a standard bundt pan (4 cups) or two 8" round cake pans with cooking spray. Or grease with butter (not margarine) and lightly sprinkle with flour.
In a medium sized bowl, sift together all-purpose flour, baking powder and salt. Set aside.
In another medium sized bowl, use a mixer on low speed to cream together butter and sugar.
With the mixer still on low, beat in eggs one at a time. Stir in the vanilla, lemon extract and lemon juice.
Beat in the flour mixture alternately with the milk, mixing just until incorporated (about 40 seconds). Over mixing will make cake dry.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. Use a long knife to test a bundt cake for doneness. See Recipe Notes.
Allow to cool in bundt pan (or cake pans) for 10 minutes BEFORE inverting onto plate (bundt pan). Invert cake pans on wire racks to completely cool.
Lemon Cream Glaze
Melt butter in a medium-sized saucepan over low heat. Add lemon juice, zest and confectioners sugar. Stir constantly until well combined. After about 30 seconds, mixture will become a thin icing.
To make it thicker, continue stirring 30 seconds longer. To make it thinner, add 1/2 teaspoon of lemon juice or 1/2 tablespoon of melted/unsalted butter.
Taste a sample. Add more lemon juice if desired.
Drizzle warm glaze over entire cake or over each individual slice.
Notes
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~If desired, combine ingredients with a sturdy spoon instead of a mixer.
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~Test for doneness with a long knife. A toothpick is too short. Remove cake from oven, insert knife in center.  Press to bottom.  Remove. If it comes out clean, cake is done.