When it comes to baking cakes, I prefer the Bundt cake over the round or square cakes. Now do not get me wrong when it comes to a Birthday Cake, I like a Sheet Cake, but for home baking I go with the Bundt. To me it is fail proof the way the cake will turn out, I have tried using 2-3 round cake pans to make a layered cake only to have to level the cakes off so they will be even and not lop-sided. Using a Bundt pan if you have a good one and grease and flour it properly the cake will just slide out of the pan with no problem, with your result being a prefect cake to display.
Each time I bake a Bundt Cake, I try to do something different with it, this time I added Vanilla extract, and Lemon extract to the cake mix and switched and used Lemon extract only instead of Vanilla extract for the icing. The cake turned out great, it was moist and had a nice lemony flavor. I love taking an old family recipe and putting my own twist to it, especially when it turns out great. But the funny thing was when I was filming the video for this recipe, I forgot that my mixer came with a splash guard that I forgot to put on the mixer, and you can see flour going every which way, I had to laugh but I was into making this cake and I just kept it moving.
View the video, paired with the recipe, and you will be glad that you did. This is a delicious cake, and I would not have put this recipe on my site if it did not turn out like I expected. After you try this recipe feel free to leave a comment below and let me know what you think about this cake recipe. Do you remember that old Pillsbury commercial? If I knew you were coming, I would have baked a Bundt a Pillsbury Bundt, well this is a Flavors with A Twist Bundt, Spread the Word.
LEMON FLAVORED BUNDT CAKE
INGREDIENTS
2 STICKS OF BUTTER
1 8OZ PACK OF CREAM CHEESE (SOLID, NOT WHIPPED)
2 ½ CUPS OF WHITE SUGAR
6 LARGE EGGS
1 TABLESPOON OF VANILLA EXTRACT
1/2 TEASPOON OF LEMON EXTRACT 2/3 CUP OF MILK 1/4 CUP OF VEGETABLE OIL
DRY INGREDIENTS
3 CUPS OF ALL- PURPOSE FLOUR
1 ½ TEASPOONS OF BAKING POWDER
1/2 TEASPOON OF SALT
GLAZE/ICING
2 CUPS OF POWDERED SUGAR
2 TABLESPOONS OF MELTED BUTTER
1 TEASPOON OF LEMON EXTRACT
3-5 TABLESPOONS OF MILK
ADD 2 DROPS OF YELLOW FOOD COLORING
DIRECTIONS
Preheat oven to 350F, Grease and Flour Bundt Pan, tap pan until the flour is distributed even, shaking off excess flour. Using a stand mixer combine butter, cream cheese, and sugar, mix well. Add the eggs to the batter one at a time while mixer is on medium and then add flavoring.
In a separate bowl add flour, baking powder and salt, mix well, then add the dry ingredients to the batter. Add milk and vegetable oil, blend well for about 2 minutes on medium. Pour batter in Bundt pan and bake for about 50-55 minutes. Then test for doneness, insert a toothpick or wood skewer in the thickest part of the cake, if the pick comes out clean then the cake is done. If still wet with batter bake about 5 more minutes. Let cake cool before frosting.
Make Glaze, ice cake by drizzling the icing over it so it can run down the sides. Enjoy.