![]() These Strawberries and Cream Sandwich Cookies? Cake mix.Īnd this Maple Cream Cake? Yep. In fact, there are times when I would definitely suggest using a cake mix as a great recipe shortcut.įor instance, this Fudge Stripe Coffee Cake? Cake mix. I’m no stranger when it comes to cake mixes. Let’s talk about this little lemon bundt recipe.Ī lot of lemon bundt cake recipes begin with a yellow cake mix. Whatever the reason, I’m a lemon junkie these days and this ridiculously easy Lemon Bundt Cake Recipe has been on repeat as of late. Perhaps the love has always been there, but it just took me a while to know a good thing when I see taste it. Or maybe it’s because I’m slightly competitive and in the 6th grade when we would spend our recesses seeing who could eat the most Lemonhead candies in a minute (yeah, we had high aspirations), I really didn’t like losing. Maybe my love for it came from the fact my sister picked lemon cake with lemon frosting for her birthday. While I’ll never give up my love for the dark stuff, somewhere along the way, I realized lemon was the unsung hero of my life. (On a side note, I share the same last name with a Dutch chocolate company, so you could say chocolate is kind of in my blood. If you’re a lemon lover, this lemon bundt cake recipe is for you! Hands down, it’s one of my favorite lemon cake recipes to date.īack in the day when sparkly butterfly hair clips and jelly sandals ruled all, lemon cake was low on my list of favorite desserts.Ĭhocolate ruled all and that was pretty much all I needed and wanted in life. It’s topped with a homemade lemon glaze to make this a perfect dessert for spring! Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string.This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. If you want to give homemade chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. You’ll just want to pull it out 25 to 30 minutes before you use it in a recipe. ![]() Or store in the freezer for 2 to 4 months (maybe more!). ![]() Then store in the refrigerator for 1 to 2 weeks. Next, pour the cake mix into a container with a tight-fitting lid. Until the butter basically disappears into the dry ingredients. Use a pastry blender to work the butter into the flour and sugar. Please read the recipe card notes for substituting all-purpose flour.ġ tablespoon plus 1 teaspoon baking powder.Īnd 1 teaspoon fine salt (sea or himalayan).ĭrop in 4 tablespoons (or a 1/2 stick) of softened unsalted butter. ![]() In a mixing bowl add 2 ¾ cup of cake flour. Spoon flour into measuring cup and then level it off with a knife. Give the flour a quick stir to fluff it up a tad. What Is the Best Way to Dry Measure Flour? Start by measuring and leveling the cake flour. Plus you can pronounce all of these ingredients. See there’s no reason not to make your own cake mix, you probably have these things in your fridge and pantry already.
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