up bundt pan.
Spread batter into pan.
Bake cake on
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
For the Lemon Pound Cake:
Preheat oven to 325\u00b0F. Prepare bundt or
Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Combine the first 7 ingredients and beat 8 to 10 minutes. Bake in Bundt pan at 375\u00b0 for 45 minutes. Remove from pan immediately and pour over a glaze of the last 3 ingredients.
br>Grease and flour a Bundt cake pan or tube pan.
Pour yellow cake mix into large mixing bowl.
Add 3 eggs, 1 can Lemon Pie Filling, 1/4 cup water, and 1/4 cup vegetable oil.
Mix with mixer for 2 minutes on medium-high speed.
Pour into a greased bundt cake pan.
Bake for 40-50 minutes at 350 degrees Fahrenheit.
Cool cake for 10 minutes, then remove from pan onto cake plate.
Microwave 1/3 to 1/2 can of frosting until consistency of glaze.
Drizzle frosting onto top of cake, letting it drip down sides.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 325 degrees for 55 to 60 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
Serves 12-15 people.
Mix
the first four ingredients together.
Bake at 350\u00b0 for 35 to 40 minutes or until done.
(A Bundt cake pan can be used.) Add
lemon\tjuice to confectioners sugar.
Pour slowly over warm cake.
Cream butter and sugar together. Add eggs, one at a time.
Add flour all at once. Beat well. Add flavoring. Pour batter into greased Bundt cake pan. Bake at 325\u00b0 for 1 hour or until done. Cool 10 minutes before removing from pan.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
25; grease and flour a Bundt pan.
Mix the softened
d sugar until thick and lemon-colored. Beat in the
Beat all together in an electric mixer for about 20 minutes at medium speed.
Bake in greased and floured Bundt cake pan at 350\u00b0 for about 45 minutes.
Test with a toothpick for doneness.
It will come out clean if cake is done.
Cool for 5 minutes in pan. Turn out onto a cake plate and drizzle with icing.
Prepare cake according to package instructions, adding lemon zest to batter. Let cool for 10 mins.
Meanwhile, in a small saucepan, heat sugar and lemon juice until sugar is dissolved. Unmold cake onto a cooling rack and brush lemon syrup over top. Set aside to cool.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
Preheat oven to 350\u00b0.
Liberally grease a 12-cup Bundt pan. Put cake mix, pudding mix and Dream Whip in mixer bowl; stir.
Add eggs and mix.
Add vegetable oil and water.
Beat for 4 minutes. Add poppy seed and nuts; mix thoroughly.
Pour into Bundt pan; bake 50 to 60 minutes.
Test at 50 minutes.
Let cake rest in pan 15 to 20 minutes before removing.
Top with Cinnamon Glaze (recipe follows).
Preheat oven to 350 and grease bundt pan.
Combine all of the ingredients (except lemon zest, if using) and mix well.
Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
Back at 350 degrees for 45-50 minutes.
Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
Sprinkle with powdered sugar or drizzle frosting over cake if desired.
Enjoy!