WEEKDAYS 1e|12c|p

Lemon Bundt Cake

Darlene Love
|
Servings: 12
|
easy
|
1 to 2 hr

Make a legendary bundt cake just like the legendary Darlene Love!


  • Ingredients
  • step-by-step directions
Ingredients
Lemon Bundt Cake
  • nonstick cooking spray with flour
  • 1 stick butter (softened to room temperature)
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 cup apricot nectar
  • 3 ounce box lemon gelatin
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
Icing
  • 1 lemon (juice)
  • 1/2 stick butter (melted)
  • 2 cups powdered sugar
  • edible silver glitter and stars (for garnish)
Directions
  • Preheat oven to 350ºF.
  • Spray Bundt pan with nonstick spray.
  • In a standing mixer fitted with a paddle attachment, add butter and sugar and cream until pale yellow.
  • Add the eggs one at a time until incorporated. Add the vanilla, oil, lemon juice and apricot nectar, and mix until smooth.
  • In a large mixing bowl, sift the flour and baking powder. With the standing mixer on low, add dry ingredients. Mix for 30 seconds. Add lemon gelatin and mix just to combine.
  • Transfer batter to prepared pan. Place in oven and immediately reduce oven temperature to 325ºF. Bake 50 to 55 minutes or until toothpick inserted in middle comes out clean.
  • Let cake cool completely in the pan, about 20 minutes.
  • Loosen sides, turn pan onto cake plate.
  • For Icing: in a large bowl, add the butter and lemon juice and whisk to combine. Add powdered sugar and whisk until smooth and to desired consistency.
  • Drizzle icing over cooled cake. Decorate with edible glitter and stars.
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