Lemon Cake - Cooked by Julie episode 316
Try this Delicious Lemon Cake, here's the recipe:
3 cups flour
1 package instant lemon pudding
1 1/2 cups unsalted butter
2 3/4 cups sugar
1 tsp vanilla extract
pinch of salt
1/4 tsp baking soda
8 ounces sour cream
1 tbsp lemon zest
7 eggs
Icing:
1 cup powdered sugar
3 tbsp lemon juice
2 tsp milk
Soft and Fluffy Lemon Bundt Cake with Lemon Glaze
Lemon Bundt Cake Recipe
Ingredient A:
1 cup of Butter
2 cup of Castor Sugar
1 tsp of Lemon Zest
4 Eggs
Ingredient B:
225 gram of Self-raising Flour
2 tbsp of Corn Starch
1 tsp of Baking Powder
1/2 tsp of Salt
Ingredient C:
1/4 cup of Lemon Juice
1/2 cup of Milk
1 tsp of Vanilla Essence
1/4 cup of Sour Cream
Lemon Glazed:
2 tbsp of Lemon Juice
5 tbsp of Icing Sugar
1 tsp of Lemon Zest
1. Preheat oven to 250 Celcius set for 45 minutes.
2. Whisk the ingredient A except for egg until light and fluffy.
3. Add egg gradually and mix until combined.
4. In another bowl, mix all dry ingredients B, sifted, and add into butter mixture.
5. Using a mixer, mix, and combined all the ingredients.
6. Mix all ingredient C except sour cream and pour it into the batter and mix it again.
7. Lastly, add the sour cream and mix well for 30 seconds or till combined.
8. Grease your bundt pan well using oil to prevent from sticking.
9. Bake for 45 minutes.
10. After done, give a little shake to loosen the cake on the pan and let it cool.
11. For glazed, mix all lemon glazed ingredient and whisk until soft.
12. Flip the bundt cake, glaze it, and place any decorative fruits you desired on top.
Done!
This recipe makes a very fluffy and tangy bundt cake.
Re-create your own & tag us on instagram :)
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Lemon Bundt Cake - Topless Baker
Lemon bundt cake is one of my favourite cakes to make! If you don't want to spend time decorating a cake, then this is the perfect recipe for you. The cake is so light and has the perfect balance of sharp but sweet lemon, and the best part is the bundt pan makes it look fancy for you!
For this cake I used a Nordic Ware Heritage bundt pan - you can find them easily online.
For this lemon bundt cake recipe you will need:
Cake:
600g Caster Sugar
285g Unsalted Butter
345g Plain Flour
Pinch Salt
1 Tsp Baking Powder
6 Eggs
1 Tbsp Vanilla Extract
Zest & Juice of 4 Lemons
80ml Vegetable Oil
150ml Double Cream
Sugar Syrup:
50g Caster Sugar
50g Water
Juice 1/2 Lemon
Icing:
100g Icing Sugar
3-5 Tbsp Double Cream
1 Tsp Vanilla Extract
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Shirley Temple Bundt Cake Recipe
Shirley Temple Bundt Cake Recipe
Get the recipe here:
For me, eating out at a restaurant as a kid meant getting to order my beloved Shirley Temple. This is a simple but (to my kid eyes) super fancy drink, made from lemon-lime soda, grenadine (a non-alcoholic syrup that is both sweet and tart), and of course topped with a maraschino cherry. Add a straw and it was beverage bliss for my childhood self. Even today, I can’t deny the deliciousness of a Shirley Temple: the bubbles, the tart syrup, but it really is the cherry on top that is the most important garnish in all of food (slight hyperbole, but you catch my drift). If you can imagine anything better than this in a glass, imagine it now sliced onto a plate.
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NOTHING BUT BUNDT CAKE HACK‼️BOXED CAKE MIX HACK‼️HOW TO MAKE A BOX CAKE TASE HOMEMADE‼️
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Hello Guys,
Welcome to my channel SIMPLY Deborah. Today I will be making a lemon pound cake tasting like a NOTHING BUT BUNDT LEMON CAKE! The hacks I used to make this cake will leave you wanting more. This cake is definitely easy and better than a cake you will find in a bakery. Best lemon pound cake that you can't go wrong with. ❤️‼️❤️‼️ Please Enjoy ❤️✨✨✨Thank you so much for being a part of what I love to do, love you guys HUGS & KISSES❤️❤️. ❤️????✨???? Loving Life????Thank you so much for being a part of it. ❤️✨
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Lemon Pound Cake (using a cake mix!)
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I have a cookbook (impulse magazine types at the checkout) that has all sorts of desserts you can make using a cake mix. These sorts of things always intrigue me for some reason. Anyway, for some reason this seemed to be a little light to be considered a pound cake but nonetheless was the favorite of both my moms!
I found the recipe already typed on online here:
Cake:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
Glaze:
1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor
Baking Instructions
Preheat oven to 350°F. Grease and flour 10-inch tube pan.
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.
Please note I did not make the glaze, since I took this cake away to my aunt's funeral. I did not have the time, unfortunately, to make the glazes for two of the cakes.