Homemade Lemon Bundt Cake with Candied Lemons

Homemade Lemon Bundt Cake with Candied Lemons. Lemon Bundt Cake Recipe is absolutely fantastic! This lemon cake is so soft and buttery, with a delicious tangy lemon taste. It features a lemon syrup, and a lemon glaze, which makes the cake burst with lemon flavor even more!

Homemade Lemon Bundt Cake with Candied Lemons

Ingredients

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Lemon Bundt Cake

Lemon Syrup

Instructions

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Bundt Cake with Lemon Filling

Adjust oven temperature to 350ºF. Adjust the convection oven to 325ºF if using one. Use butter to grease a 12-cup bund cake pan. To grease the pan, you’ll need one to two tablespoons;

make sure the butter is soft before doing this. After the butter has coated the pan evenly, sprinkle the pan with flour and shake it against your hands to ensure that the flour is being equally integrated and dispersed throughout.

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If you’re using a bund  pan with details, be sure to thoroughly coat all of the crevices and nooks; otherwise, the cake may stick in places that aren’t thoroughly floured and oiled. Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl.

Prepare the sugar with lemon juice. Zest the lemons and rub them between your fingers to combine them with the sugar. The lemon’s natural oils, which are incredibly flavorful and aromatic, will be released with the aid of the sugar crystals.

Put aside. Beat the butter for two minutes on medium speed with an electric mixer in a large bowl. Either a hand mixer or a stand mixer can be used.

It should take around two minutes to achieve a frothy mixture and lighter butter color after adding the lemon sugar and beating again.

One egg at a time, add them and stir thoroughly until each is well combined before adding the next.
Mix on low to blend the sour cream and lemon juice. Place half of the flour mixture in now.

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Storage

To serve it at room temperature, leave it out on the counter for 20 to 30 minutes.

Notes

Ensure that the milk, eggs, and sour cream are at room temperature. Just take them out of the refrigerator twenty to thirty minutes before using them in the recipe.  Although it can take more than 20 minutes to soften, butter also has to be softened.

The optimal temperature is 72ºF.Variation on lemon syrup: Stir in 1/4 cup lemon cello. Lemons: Approximately ten lemons are required for the entire dish.  A straightforward lemon glaze.

A cream cheese glaze can be used in place of the sweetened condensed milk glaze. Glaze with lemon: 2 to 3 tablespoons of lemon juice plus 1 cup of powdered sugar1/4 cup soft cream cheese, 1 tablespoon unsalted butter.

Nutrition

• Calories: 644kcal
•  Carbohydrates: 109g
•  Protein: 5g
•   Fat: 23g
•  Saturated Fat: 12g
•  Polyunsaturated Fat: 3g
•  Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 101mg
• Sodium: 149mg
• Potassium: 156mg
• Fiber: 1g
• Sugar: 84g
• Vitamin A: 617IU
• Vitamin C: 17mg
• Calcium: 52mg
• Iron: 2mg