Easy Lemon Glazed Bundt Cake – Recipe and Video
How To Make Darlene Love’s Lemon Bundt Cake
Easy Lemon Glazed Bundt Cake – Recipe and Video. Here’s another easy-to-make “guilty pleasure” recipe and instructional video, the Lemon Glazed Bundt Cake Dessert by Darlene Love, The Chew. It sports a mouth-watering apricot flavored cake and then topped with a sweet lemony icing – hence, Lemon Bundt Cake. Delicious – and most definitely worthy of a five-star rating ⭐️⭐️⭐️⭐️⭐️ from myself and Mr. Big.
There are however two things I would do differently – one would be to not add as much sugar when making the icing. The suggested amount in the ingredient list made the icing a little thick. And secondly, I would oil and then flour the bundt pan before adding the batter. I had a little problem removing the cake from the pan because it was sticking.
But needless to say, the cake turned out wonderfully. Check out the lemon bundt cake video and see for yourself how quick and easy it is to make. Happy baking 🙂
EASY CREAMY LEMON BUNDT CAKE – Darlene Love, The Chew
INGREDIENTS
LEMON 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
FOR BUNDT CAKE
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 a toothpick inserted in middle comes out clean.
Let cake cool completely in the pan, about 20 minutes.
Loosen sides, turn pan onto a 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. And if you want …decorate with edible glitter and stars. ENJOY 🙂
