LEMON RUM BUNDT CAKE RECIPES

Name: Classic Rum Bundt Cake(Cook's Country)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 cake, 8-10 serving(s)
Ingredients: 3 cups all-purpose flour (15 ounces); 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup buttermilk, room temperature; 1/4 cup dark rum; 1 tablespoon vanilla extract; 1 tablespoon lemon juice; 18 tablespoons unsalted butter (2 1/4 sticks); 2 cups sugar (14 ounces); 3 large eggs, plus 1 large yolk, room temperature

CLASSIC RUM BUNDT CAKE(COOK'S COUNTRY) RECIPE - FOOD.COM

Classic Rum Bundt Cake(Cook's Country) Recipe - Food.com image

Make and share this Classic Rum Bundt Cake(Cook's Country) recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour (15 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk, room temperature
1/4 cup dark rum
1 tablespoon vanilla extract
1 tablespoon lemon juice
18 tablespoons unsalted butter (2 1/4 sticks)
2 cups sugar (14 ounces)
3 large eggs, plus 1 large yolk, room temperature

Steps:

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.
Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).

Nutrition Facts : Calories 647.6, FatContent 28.3, SaturatedFatContent 17.2, CholesterolContent 139.1, SodiumContent 462.6, CarbohydrateContent 87.1, FiberContent 1.3, SugarContent 51.1, ProteinContent 8

LEMON BUNDT CAKE RECIPE - MATT LEWIS | FOOD & WINE

Lemon Bundt Cake Recipe - Matt Lewis | Food & Wine image

When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million different versions,” he says, he achieved lemon-cake bliss, using the zest of 10 lemons and a little lemon extract to get the flavor just right. The cake has a moist crumb (thanks to a lemony syrup brushed over the top) and a crackling, sugary glaze. Slideshow: Modern Classic Holiday Desserts

Provided by Matt Lewis

Total Time 2 hours 0 minutes

Yield makes one 10-inch bundt cake

Number Of Ingredients 21

Ingredients

Nonstick cooking spray
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
2 3/4 cups sugar
1/3 cup lightly packed finely grated lemon zest (from 10 lemons)
1/2 cup canola oil
2 sticks unsalted butter, melted and cooled
3 large eggs
3 large egg yolks
3 tablespoons dark rum
2 tablespoons pure lemon extract (see Note)
3/4 cup heavy cream
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
1 tablespoon dark rum
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon almond extract
1/4 cup slivered almonds, toasted (optional)

Steps:

make the cake
meanwhile, make the lemon syrup
make the glaze and topping

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CLASSIC RUM BUNDT CAKE(COOK'S COUNTRY) RECIPE - FOOD.COM

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Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).

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