BUNDT PAN WALMART RECIPES

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LEMON BUNDT CAKE - TASTY - FOOD VIDEOS AND RECIPES



Lemon Bundt Cake - Tasty - Food videos and recipes image

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.

Provided by Katie Aubin

Total Time 2 hours 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, 2 sticks, room temperature
2 cups granulated sugar
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 cup whole milk
nonstick cooking spray, for greasing
½ cup granulated sugar
¼ cup lemon juice
2 cups powdered sugar, sifted
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake: In a medium bowl, whisk together the flour and baking powder.
  • In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
  • Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
  • Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
  • Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
  • After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
  • Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
  • Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
  • Transfer the cake to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 762 calories, CarbohydrateContent 124 grams, FatContent 26 grams, FiberContent 2 grams, ProteinContent 9 grams, SugarContent 81 grams

BEST PUMPKIN SPICE CAKE - HOW TO MAKE PUMPKIN SPICE CAKE



Best Pumpkin Spice Cake - How To Make Pumpkin Spice Cake image

There’s no shortage of pumpkin dessert recipes come fall, but this perfectly spiced , caramel-glazed pumpkin bundt cake should be top of your list.

Provided by THEPIONEERWOMAN.COM

Categories     baking    comfort food    dessert    snack

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 15

2 1/2 c.

granulated sugar

1 c.

vegetable oil

3

large eggs

3 c.

all-purpose flour

2 tsp.

baking soda

1 tsp.

ground cinnamon

1 1/2 tsp.

pumpkin pie spice

1/2 tsp.

salt

1

15 oz. can pumpkin puree

1/2 tsp.

vanilla extract 

Nonstick cooking spray with flour

1

14 oz. can sweetened condensed milk

1 c.

packed light brown sugar

2 tbsp.

salted butter

1/4 tsp.

vanilla extract

Steps:

  • Preheat oven to 350°. Add the sugar and oil to the bowl of a stand-up mixture with a paddle attachment. Beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.   In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add one-third of the flour mixture to the wet mixture, then mix to combine. Add one-half of the pumpkin puree, then mix to combine. Repeat with the flour mixture, more pumpkin, then finishing with flour, mixing well between each addition until the batter is smooth.  Spray the inside of a 12-cup bundt pan with non-stick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8-10 times (to remove any air bubbles in the batter). Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely. For the Caramel Glaze:  In a medium saucepan, add the milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer for 8 minutes, stirring frequently. Remove from the heat and strain through a fine mesh strainer. Stir in the butter and vanilla. Let cool for 10-12 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.

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