Family Circle (Cover Recipe) - Lemon Blueberry Bundt Cake

G

gayr

Well-known member
Lemon Blueberry Bundt

Makes: 16 servings

Prep: 20 minutes

Bake at 350 Degrees F. for 50 minutes

2-3/4 cups all-purpose fllour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1-3/4 cups sugar

4 eggs

2 tablespoons lemon juice

1 tablespoon lemon zest

1-1/2 teaspoons vanilla extract

1 cup buttermilk

1-1/4 cups blueberries, tossed with 1 tablespoon flour

Glaze:

1-1/2 cups confectioners' sugar

6 to 7 teaspoons lemon juice

1 tablespoon corn syrup

Lemon zest to garnish, optional

Heat oven to 350 Degrees F. Butter and flour a 12-cup bundt pan.

In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In another large bowl, beat butter until smooth. Add sugar and beat 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions alternating with buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.

Bake at 350 Degrees F. for 50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool on wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.

Glaze: In a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

Recipe Source: Family Circle Magazine

This is excellent!!!!!

 
Dawn, Here is another (not T&T yet) - Raspberry Lemon Bundt Cake

Raspberry Lemon Bundt Cake

2 pkgs. (6 oz. each) fresh raspberries
4-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups butter, softened
2-1/2 cups granulated sugar
5 eggs
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 teaspoons vanilla
1-1/2 cups buttermilk
2 cups confectioners' sugar

Preheat oven to 350 Degrees F. Coat 12-14 cup Bundt pan with cooking spray. Toss berries with 2 tablespoons flour, reserve.

Combing baking powder, soda, salt and remaining flour; reserve.

At medium-high speed, beat 1-1/2 cups butter and granulated sugar until fluffy. Beat in eggs, one at a time, then 2 tablespoons lemon juice, zest and 1 teaspoon vanilla. Beat in flour mixture alternately with buttermilk until just combined. Fold in berries; pour into pan.

Bake 1 hour or until pick stuck in center comes out clean. Cool 1 hour. Remove from pan; cool.

For glaze: melt remaining butter; whisk with confectioners' sugar, 2 tablespoons water and remaining juice and vanilla.

(If you like, substitute blueberries fro the raspberries in this moist cake.)

Recipe Source: Woman's World (9/5/06)

I have not tried this yet, however, I have had great success with recipes from this perodical.

Enjoy!

 
Recipe: Lemony Bundt Cake - This sounds Amazing!!!

Marcy Goldman's Lemony Bundt Cake

Ingredients

2 cups sugar
Zest of two lemons, finely minced
1 cup unsalted butter, almost room temperature
4 eggs
2 yolks
2 teaspoons pure vanilla extract
2 tablespoons lemon juice
1/2 teaspoon lemon oil or extract
1-1/3 cup evaporated milk
1/4 - 1/2 teaspoon citric acid, optional
3-3/4 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt

Lemon Syrup

3/4 cup water
1/2 cup lemon juice
1-1/2 cup sugar
1/2 teaspoon lemon oil or extract
1/2 teaspoon citric acid, optional

Preheat the oven to 350 Degrees F. Line a baking sheet with parchment paper. Spray a 12-cup Bundt pan with nonstick cooking spray.

In a food processor (a large one, otherwise use your mixer), pulverize the sugar and zest for 2 minutes. Add in eggs, yolks, and extracts and blend well. Add in remaining ingredients and blend into a smooth batter.

Pour into cake pan and bake 1 hour or until cake tests done. It should be lightly golden brown, puffed up and firm to the touch when you press your fingers on it. Invert onto serving platter.

Meanwhile, for the lemon syrup, in a small saucepan, bring all ingredients to the boil. Let simmer 5 minutes. Cool. Poke holes all over cake with a cake tester. Drizzle on some of the syrup. Let set. Then, using a pastry brush, brush repeated coats of the syrup on every 10 minutes or so. Repeat until the syrup is used up.

Yield: Serves 12-16

Recipe Source: Marcy Goldman
Clabber Girl Website

I have not tried this, it is on the to do list, but, I must say every single recipe I have tried of Marcy Goldman's either from Clabber Girl's Website or her cookbooks are Excellent.

P.S. The recipe does not explain the parchment paper lined baking sheet. I assume you bake the bundt pan on it?

Enjoy!

 
I notice there is no sweetening of any kind in the lemon syrup...?!

I made one similar called "Lemonade Cake", except there is sugar in the poured-over syrup.

 
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