Recipes

Free Shipping on orders over $50 (See Shipping Info)

20% off any order over $150

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Chiffon Bundt® Pan

Chiffon Bundt® Pan

SEE PRODUCT

Lemon Bundt Cake with Maple Glaze

4 based on 3 reviews

PREP: 15 MINUTES

COOK: 50 MINUTES

SERVINGS: 10 - 12 SERVINGS

PRINT RECIPE

Ingredients

  • 2 1/ 2 cups sugar
  • 1/ 2 cup lemon juice(2 lemons juiced and zested)
  • 3 large eggs
  • 3/ 4 cup vegetable oil
  • 1 1/ 4 cup sour cream
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Maple Glaze
  • 2 cups confectioner’s sugar
  • 1 lemon juiced (1/4 cup)
  • 1/ 4 cup maple syrup

Directions

Preheat oven to 325° F. Grease and flour pan; set aside. In a food processor, mix sugar and lemon zest (reserve juice for later use). Pulse until zest is fully blended. Add eggs until well blended. Add lemon juice, oil and sour cream. Pulse until smooth and well mixed.

In a separate bowl, mix flour, baking powder, and salt. Add to food processor in batches of 2, pulsing until well combined. Be careful not to over mix. Bake 50-60 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes, then invert onto cooling rack and cool completely.

For glaze, whisk together confectioner’s sugar, lemon juice and maple syrup until smooth. Drizzle over cake and serve!

Read Recipe Reviews

    Bought the pan from QVC but found the recipe on nordics site and used /cake release on the pan. Made for graduation cake and this cake turned out beautiful but the inside of the cake was not done. I consider my baking skills of a good homemaker but what I envisioned in a great surprise cake was anything but. I followed the recipe to the letter and had oven at the right temp. Used local farm raised eggs but cake is done on the outside but undone in the middle. Cake feels really tough almost like cake cooked outside faster than inside at 325 temp. Making a disappointing grad cake to share with family. I will try this again one day but to say I am disappointed either in the recipe or my oven

    Love this recipe. It turned out perfectly. I missed out the maple syrup and swapped low fat yoghurt for the buttermilk and used the Forest Bundt tin. The cake stayed moist until the very last slice.

    Have enjoyed making this cake twice. The first time for some friends at the gym and the second time for my mother. Everybody enjoyed it. The cake was moist and along with the added flavor the Lemon zest added a nice texture. The Maple syrup added an unexpected flavor that was appreciated.

Write a Review

Write a Review

Your email address will not be published.

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Chiffon Bundt® Pan

Chiffon Bundt® Pan

SEE PRODUCT