How To make Lemon Bundt Cake In Jars
1 pk Lemon cake mix
* see note
1 sm Pkg instant lemon pudding mi
4 Eggs
(or egg substitute) 1/2 c Oil :
* see note
1 c Warm (not hot) orange juice
Orange juice Frosting: see directions
This is my "signature" cake"..I've made it under all sorts of circumstances including a gas cooker in London that went down in the middle of baking...also in high altitude when I neglected to follow those specific directions...EVen the "shell" was devoured and no one even noticed! This cake is a winner....the changes to lower the fat are in (). Because I'm starting with the mix, there is already a certain amount of fat, but it's not too bad.) * use any kind of cake mix without the pudding in it. Use less oil if you wish--1/8 to 1/4 cup. Beat together ( use a food processor or a hand mixer or anything that's handy)....until batter is smooth. Put batter into bundt pan sprayed with PAM ** OR, fill 4-6 pint size greased Mason jars 1/2 full. Bake for 45 minutes at 350. Every oven is different, so you may bake longer or shorter. I've only made the jars once and I baked 2 jars along with a small bundt pan. It took the normal time. With the jars only, I would test at 35 minutes. (I used one of those bamboo thin skewers - it's like a long toothpick! I thought I was so clever!) You'll see the cake rising and turning brown and it pulls away a little from the sides of the jar. With the regular cake I do the following: Turn out of the pan immediately onto the serving plate. (Don't, of course, take the cakes out of the jars!) Poke holes in the cake with a fork (in the jar) spoon over the following "icing": 1 1/2 c. powdered sugar (or any amount you want)
grated lemon rind (in proportion to sugar) Lemon juice to make "runny" consistency. It should drip from the spoon. Spoon it right over the tops of the cakes in the jar - or over the bundt cake shape. Put the lids on and screw down the rings. Everything worked fine. I tasted one of them after a few days...naturally! The cake was delicious and didn't lose any of its flavor with the substitutions. This cake is always a hit, and SO easy to make. It takes exactly one hour from start to finish! Ronda Furgatch
How To make Lemon Bundt Cake In Jars's Videos
Box Cake Hack #2 | Duncan Hines Perfectly Moist ????Lemon Supreme Cake Mix | This Cake Is DELICIOUS!????
Heyyyyyy Errrrrrbody!!!????
Today I'm doing Box Cake Hack #2 and I'm using Duncan Hines Perfectly Moist Lemon Supreme Cake Mix. Whewwwww Chile this cake is DELICIOUS!!!
#BoxCakeHack #DuncanHines #PoundCakeQueen????
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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Baked in a preheated 350 degrees oven for 30 mins. Your baking time may vary depending on your oven.
INGREDIENTS I USED:
1 Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
1 C All Purpose Flour
1 C Sugar
1 C Milk (Room temperature)
1 C Sour Cream (Room Temperature)
4 Lg Eggs (Room Temperature)
1 Tsp Lemon Extract
1 Tsp Creme Bouquet
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**CREAM CHEESE FROSTING
Cream Cheese
Butter
Powdered Sugar
Creme Bouquet
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My Address:
P.O. Box 11261
Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com
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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Lemon Yogurt Cake | Akis Petretzikis
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An all-time favorite sweet treat, lemon cake! The addition of yogurt really makes the difference in this recipe and the result is amazing, especially for the lovers of lemon sweets! Make it, taste it and it will become your favorite for any occasion.
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Blueberry Lemon Pound Cake Recipe | How Tasty Channel
Blueberry and Lemon are the perfect summer match for a refreshing cake. The batter litterally melt in your mouth and the blueberries make the cake so moist! Frosted with an irresistible lemon glaze, this cake is so delicious and easy to make…you will love it!
TIP:
I've used fresh Blueberries, then I've frozen them before use them.
You can use fresh Blueberries, but if you freeze them, oil and dust with flour, they will not sinking at the bottom of the cake.
????PRINTABLE RECIPE AND TIPS:
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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON MUFFINS BAKERY-STYLE:
►BLUEBERRY LEMONADE:
►BLUEBERRY BARS:
►LEMON MERINGUE PIE:
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Bake With Me: Lemon Bundt Cake (Part 1) - Making the Batter
Grab your ingredients and bake with me as I show you step by step how to create a Lemon Bundt Cake. This video is in real time and designed for you to actually bake alongside me, watching how I manipulate the ingredients to help you avoid pitfalls.
Recipe I used:
In part one, I walk you through the ingredient set up (very important!), making the matter, and baking the cake. Part two goes over cooling and soaking the cake with simple syrup, preparing the icing, and decoration.
If this tutorial works for you let me know in the comments and post your results on instagram and tag me @baking_and_broadway -- I would love to see them.
Part Two:
Lemon Curd Cake ???? #shorts
An old favourite in our house and a great way to use up a jar of lemon curd. The cake itself is really straightforward and simple and a great summer dessert!
Here’s what you’ll need to make it:
100g caster sugar
110g butter, at room temperature
100g plain flour
1 heaped tsp baking powder
2 large free range eggs
Zest of 1 lemon
1 tsp vanilla bean paste
340g jar lemon curd