Best 8 Lemon Amaretto Bundt Cake Recipes

LEMON AMARETTO CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and lemon zest at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Amaretto-Almond Filling between layers. Spread Fluffy Meringue Frosting over top and sides of cake. Cover and refrigerate for up to 3 days.
• In a small bowl, combine gelatin and 3 tablespoons cold water; let stand for 2 minutes or until softened. In a small saucepan, bring ½ cup cream and liqueur to a boil over medium-high heat; reduce heat, and simmer for 1 minute. Add gelatin mixture, whisking to dissolve. Remove from heat; let stand for 10 minutes. In a large bowl, beat remaining 1½ cups cream at medium speed with a mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. With mixer running, slowly add gelatin mixture, beating until combined. Beat in almonds. Cover and chill for 4 hours, or refrigerate for up to 3 days.
• In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Meanwhile, in a medium saucepan, cook sugar and ¾ cup water over medium-high heat until mixture reaches 248° on a candy thermometer. With mixer running at high speed, slowly pour hot syrup into egg whites. Beat mixture for 10 minutes until glossy, thick, white, and fluffy. Use immediately.

EASY LEMON LOVER'S BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
• Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
• Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
• With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
• Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

MINI AMARETTO-COCOA BUNDT® CAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
• Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
• Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
• Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
• Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.

LEMON BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the cake: In a medium bowl, whisk together the flour and baking powder.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
• Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
• Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
• Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
• While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
• After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
• Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
• Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
• Transfer the cake to a serving platter, slice, and serve.
• Enjoy!

LEMON-AMARETTO BUNDT CAKE

Steps:

• Preheat oven to 350º F.
• Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
• Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
• In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
• Add flour, stir just until blended. Add lemon juice and extracts. Stir.
• Add eggs one at a time, mixing after each addition.
• With a rubber spatula, gently fold in the remaining almonds.
• Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
• While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
• When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
• Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.

ABSOLUTELY HEAVENLY AMARETTO CAKE

Steps:

• Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
• Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
• Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.

LEMON BUNDT CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.