Lemon Sheet Cake

• 2 cups all-purpose flour, spooned and leveled
• 1 and 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon zest (from 4 lemons)
• 3/4 cup lemon juice (from the same 4 lemons)
• 1/4 cup water
• 1 cup (2 sticks) butter
• 1/2 cup sour cream
• 2 large eggs

For the glaze

• 4 and 1/2 to 5 cups powdered sugar, sifted
• 1/2 cup lemon juice (from about 2-3 lemons)
• lemon slices, quartered (to garnish)
• raspberries, to garnish

Instructions

1. Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
2. In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
3. Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
4. Pour the wet ingredients into the dry ingredients and stir or beat until combined.
5. Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
6. Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
7. Let the cake cool completely on a wire cooling rack.
8. When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
9. Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
10. Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
11. Store on the counter for the first 2-3 days, then store in the fridge.

Pina Colada Rum Cake

I am just compiling recipes here for easier reference....I have not tried any of these bundt pan recipes.

2 tablespoons unsalted butter softened

1/2 cup brown sugar

8 ounces crushed pineapple drained

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

¼ teaspoon nutmeg

1 cup unsalted butter room temperature

1 cup granulated sugar

1 cup brown sugar

3 large eggs room temperature

2 large egg yolks room temperature

1 tablespoon vanilla extract

• ¾ cup coconut milk canned

Rum Syrup

• 
  

¾ cup coconut milk canned

6 tablespoons granulated sugar

• ½ cup coconut rum

Coconut Rum Glaze

• 
  

4 tablespoons unsalted butter

6 tablespoons heavy cream

6 tablespoons brown sugar

pinch of salt

1 tablespoon coconut rum

• ½ cup sweetened coconut flakes toasted

Powered by Chicory

Instructions

Cake

• Preheat oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown sugar, then spread the pineapple over it evenly. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
• In the bowl of a stand-mixer fitted with a paddle attachment, beat together butter and sugars, slowly increasing the speed to medium and beating about 5 minutes, until light and fluffy.
• In a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle mixture into the creamed butter, scraping the sides as needed. Once the eggs are completely incorporated (it should resemble moist icing), gently mix in 1/3 of the flour mixture, then half of the coconut milk. Repeat a second time. Add the remaining flour and stir until just combined.
• Spoon the batter into the prepared bundt pan (it will be very thick). Bake for 35-45 minutes until a skewer inserted in the center comes out clean.

Rum Syrup

• In a small saucepan, warm the remainder of the coconut milk, and the sugar over medium heat, stirring until the sugar dissolves. Be careful not to bring it to a boil. Remove from heat and whisk in rum.
• When cake comes out of the oven: Using a wooden skewer, poke numerous holes in the warm cake - the more holes, the more rum soaks in!
• Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
• Let cake cool in the bundt pan, then invert on plate.
• Using a pastry brush, brush the top with the remaining syrup.

Coconut Rum Glaze

• Combine the butter, cream, salt and sugar together in a small saucepan over high heat. Bring to a boil, stirring the mixture to dissolve the sugar (about 2 minutes).
• Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
• Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.
• Garnish as desired, serve, and enjoy!

Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache

I am compiling my Bundt cake recipes here
For the cake:

• 1 stick unsalted, softened butter
• 1/2 cup canola oil
• 1 3/4 cups granulated sugar
• 4 large eggs
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1/4 cup strawberry jam
• 3 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2-3 drops red food coloring

For the ganache:

• 14 ounce can sweetened condensed milk
• 2 tablespoons strawberry jam
• 1/2 cup white chocolate chips
• 1-2 drops red food coloring

Directions: Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.
Just before serving prepare ganache. Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips stirring until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake letting drip down sides as desired. Serve room temperature.

I haven't tried this yet, I am compiling Bundt cake recipes

Gingerbread Bundt Cake

prep time 20 mins

cook time 50 mins

total time 1 hr 10 mins

servings: 12 servings

INGREDIENTS

• 
  

2 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/4 tsp ground ginger

1/4 tsp all spice

1 tsp cinnamon

1/4 tsp ground nutmeg

4 eggs whisked, room temp

1 1/2 cups dark brown sugar

1 cup unsalted butter, melted

1 cup buttermilk

• 1/2 cup molasses

Maple Glaze

• 
  

1 1/2 cups powdered sugar

3 tsp real maple syrup

• 6 tsp milk

INSTRUCTIONS

• Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.
• In a medium sized bowl whisk the dry ingredients, flour, baking soda, baking powder, salt, and spices. In the bowl of your stand mixer add the eggs, brown sugar, melted butter, buttermilk, and molasses. Using the paddle attachment, mix on low until the wet ingredients are combined, about 30 seconds. Add the flour into the wet ingredients. Mix on low until combined. 
• Pour the batter into your prepared bundt pan. Bake for 45-50 minutes, or until a toothpick is inserted and comes out mostly clean or with a few moist crumbs on it. Let the cake cool in the pan for 10-15 minutes. Invert cake onto cake stand. Allow to cool before topping with the glaze. 

Maple Glaze

• In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake. 

Italian Rum Cake

I have not tried this yet, I am collecting recipes to hopefully try in the near future

Italian Rum Cake Recipe

YIELD: 1 Bundt Pan or Tube Pan

INGREDIENTS:

* 1 box of yellow (NOT LEMON) cake mix

* 1 package of vanilla instant pudding (the 4 serving size) - Oh and wait, you may not need the pudding (see below)

* 4 eggs

* 1/2 oil

* 1 cup of walnuts

* 1/2 cup dark rum

GLAZE INGREDIENTS:

* 1 stick of butter

* 1 cups of sugar (not powdered)

* 1/4 cup water

* 1/2 cup of dark rum

Procedure:

* Preheat the oven to 325 degrees

* Grease the bundt or tube pan

* Pour the 1 cup of chopped nuts over the bottom of the pan

* Mix all the cake ingredients together

* Blend well

* Pour batter over nuts

* Bake for 1 hour

* While the cake is baking for the hour - prepare the glaze

GLAZE PREP:

* Melt the butter in a sauce pan

* Stir in the water and sugar

* Boil the glaze mixture for 5 minutes stirring constantly (Really. Don't walk away to do facebook, pinterest, or even to do "something". Stay and stir.)

* Add the rum AFTER you pull the mixture off of the stove.

PUTTING IT TOGETHER:

* When the cake has cooled and then invert on the serving plate

* Prick the top

* Drizzle and smooth glaze evenly over the sides and top.

* Allow the cake to absorb the glaze as MUCH as possible(yes there will be a small puddle on the plate - but the cake will absorb it the next 12 hours)

Carrot-Apple Bundt Cake with Cream Cheese Glaze

pg. 160 Year Round Fresh  8 points  24 servings

Cake:
2 1/2 c all-purpose flour
2 1/2 t baking powder
2 t cinnamon
1/2 t baking soda
1/2 t salt
1 c granulated sugar
3/4 c packed brown sugar
3 large eggs
1/3 c canola oil
1 T vanilla extract
3/4 lb shredded carrots
1 apple, peeled, cored, and diced
1/2 c dried cranberries

Glaze:
1 1/4 c powdered sugar
2 T light cream cheese, softened
1 T plus 1 t low-fat milk
1/8 t vanilla extract

1. Preheat oven to 350. Spray 10" Bundt pan with nonstick spray.
2. To make cake, whisk together flour, baking powder, cinnamon, baking soda, and salt in medium bowl.
3. With electric mixer on medium speed, beat granulated sugar, brown sugar, and eggs in large bowl until thickened, about 2 minutes. Add oil and vanilla and beat until blended. With mixer on low speed, beat in flour mixture just until blended (batter will be thick). Add carrots, apple, and cranberries and stir just until blended.
4. Spoon batter into prepared pan and smooth top. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. LEt cake cool in pan on rack for 10 minutes. Remove cake from pan and let cool completely on rack.
5. To make glaze, with electric mixer on low speed, beat powdered sugar, cream cheese, 1 T milk, and vanilla until blended. Increase speed to medium and beat until smooth. Beat in additional 1 t milk if needed. Drizzle glaze over cool cake.

Weight Watchers Lemon Pound Cake

 
   18 servings = 3 SmartPoints each or 12 serv 5 pts
1 lemon cake mix         DELICIOUS
1 small package sugar free lemon pudding mix
4 eggs
¾ cup nonfat Greek yogurt
¾ cup lemon juice
¼ cup water
2 Tablespoons lemon juice
1 cup powdered sugar

Preheat oven to 350*F. Spray the inside of the cake or bundt pan with Pam or other 0 point spray.
Combine cake mix, pudding mix, eggs, yogurt, 3/4 cup lemon juice and ¼ cup water. Whisk until combined. Do not overbeat.
Pour batter into cake pan and bake according to cake package instructions.
Combine powdered sugar, and 2 Tablespoons lemon juice. Stir until all ingredients are combined. Use remaining lemon juice to bring to a consistency that will allow you to drizzle the glaze over the cooled cake. After the cake has cooled, drizzle the glaze over the cake.