Irresistible Soft Lemon Bundt Cake Recipe: Mini Bundt Style

Today I share an irresistible recipe for a soft and moist lemon bundt cake! Indulge in a delectable soft and moist lemon bundt cake with this exquisite cake! Boasting a unique, naturally flavored lemon taste, it's a must-try for any dessert lover. If you have lemons in your kitchen, why wait? Start baking now!

Indulge in the perfect balance of sweetness and tanginess. A must-try for every dessert enthusiast. Don't let those lemons in your kitchen go to waste – embark on a baking adventure now!

Receta de Limon tipo mini-Bundt en español.  

Our farm initial lemon 2014 harvest.

For a light coat of  glaze brush it on.

Adding a few simple fondant flowers make it look sweet and pretty!

Lemon Bundt Cake

Ingredients:

Cake
¾ cup butter or margarine (170 g)
1½ cup sugar (300 g)
Zest of 2 lemons
2 eggs
2 ¾ cups all-purpose flour (352 g)
½ teaspoon baking soda
½ teaspoon salt
⅓ cup lemon juice ( 80 ml)
7 ounces whole milk (190 ml)

Lemon Glaze
3 tablespoons lemon juice (45 ml)
2 cups icing sugar (powdered sugar) 250 g

Instructions:
1. Grease and flour pan. Preheat oven to 350 ° F (175 ° C).
2. Grate two lemons and reserve the zest. Squeeze two to four lemons to make 1/3 cup juice and mix with milk; Set aside. Note: It is normal for the milk to appear to be curdled that is the lemon juice doing its job.
3. Beat butter with sugar until it’s creamy and pale yellow, about three to four minutes. Stir in lemon zest and beat for one minute longer.
4. Mix flour with baking soda and salt and sift. Add it to the butter mixture in three parts alternating with the milk. Beat for a minute to incorporate all ingredients.
5. Fill the prepared bundt pan and bake for 40-60 minutes or until toothpick inserted in center comes out clean. The mini bundts lasts about 15-20 minutes in the oven. Once out of the oven let cool for 10 minutes and then invert cake on the serving dish.
6. Combine the lemon juice and icing sugar to form a glaze to a medium consistently to resemble Elmer’s glue. If more liquid is needed add some water but only a teaspoon at a time.
7. When the cake has cooled, drizzle the glaze over the cake enough to suit your taste, let it set and enjoy the taste of summer in a cake.

If you enjoyed this recipe, you may also like:

Mandarin Cake 

Italian Apple Cake 

However, as it is written: “What no eye has seen, what no ear has heard, and what no human mind has conceived” — the things God has prepared for those who love him— 1 Corinthians 2:9

Chanel Purse Cake

Mari's Cakes: Bizcocho Cartera: Últimamente no he podido estar cocinando y tomando fotos de paso a paso para compartir recetas con ustedes como acostumbro, pero como mi... Continue reading in www.mariscakes.net: Here.

Daffodil Cake

En Español

This is a very light lemony marble cake made of a rich spongecake and angel food cake. The following recipe was adapted from McCall’s Cooking School daffodil cake. I thought it would be a great alternative to the customary carrot cake or coconut cake that are served this season.

To serve, sprinkle with some confectioners’ sugar, or accompany with some vanilla ice-cream. I hope you enjoy it as much as we did at home.

Since the cake has a cheerful yellow and white color I made some gumpaste daffodils to add a spring decor to it. A perfect and easy to follow daffodil gum paste flower step by step could be found here: Cake Journal.

In the past I have mentioned that the lemons here are green, that is the reason you see the lemon peel as green. Green or yellow it is fine. We call them lemons, but they realy are limes. "Limón criollo" and "limón persa" are the common variety grown and sold here.

This recipe calls for cake flour. In the notes I have included how to substitute it if you do not have any at hand.

I dedicate this recipe to two of my princesses, Ruby and Topaz, who love angel food cake.

Pumpkin Cake

En Español

Last week I made more Christmas tree cupcakes and had some leftover pumpkin puree, enough to make a pumpkin cake in a tree mold I had not used for years. I inadvertently posted a photo of winter wonderland to my Facebook page, so for the decoration I allowed myself to decorate the Christmas tree cake all white inspired by the wonderland snow. I used simple techniques and hope it inspires you in some way. The recipe is delicious and like always can easily be done following my step by step instructions. I truly recommend this recipe for the approaching birthdays and holidays.



The recipe for this cake: 
• Double the pumpkin cupcakes recipe.
Note: duplicate everything except the baking soda.

To frosting use one of the following: 
• Cream Cheese Frosting
• Vanilla Buttercream
• Italian Meringue (Dominican Frosting)
• Whip Cream

 All these recipes are found here at Mari's Cakes blog.

Fill the mold with the batter a little more than half, and place it on a tray to avoid it tipping in the oven while it bakes.

Frost all the edges first and smooth out, then fill the top.

With a spatula spread the frosting evenly on the cake, then with the same spatula gently pat to get textured peaks. That simple, that easy!

Decorate with white fondant flowers with gold dragees, and voila! The fondant flowers and can be made several days in advance.

This cake is delicious!

I am sending you like lambs into a pack of wolves. So be as wise as snakes and as innocent as doves. - Matthew 10:16 

A Birthday Cake and Cake Pops for Crystal

En Español
Last Thursday my oldest daughter turned 22! I cannot believe how fast time has gone by. Crystal is a wonderful daughter, and I thank God each day for that. I am very proud of her. May God continue to bless her, guide her and help her in her in med school so that she can graduate on time and become the best she can be in that field.

At home we always say we are skipping the birthday cake or that we want something light, but I always end up baking something. There is always room for cake, especially a delicious chocolate cake! Diets can start some other day, right? This time I made a cake and strawberry cake pops decorated with purple details.

Since Crystal loves sprinkles and glitter in baked goods, I decorated some of the cake pops with lilac and also rainbow color disco dust. Apply the disco dust to the chocolate while it is still a bit wet with a soft brush smeared with a tiny bit of dust and gently  flick it to drop the glitter over the cake pops.

For the inside of the cake pops I mixed the strawberry cake with light blue buttercream to make it light purple to match the fondant flowers.

The chocolate cake, is covered with Italian meringue and filled with strawberry jam. This cake recipe is delectable and it is one of the recipes included in my eBook Holiday Cakes.

How-to's of decorating the cake:
I frosted the cake as usual making it as even as possible. Use a flat spatula to press gently the sides of the cake from the bottom up and as straight as possible. Keep doing this until the technique is applied throughout all the sides of the cake.

Even out any protruding edge of meringue on the top edge by using a flat spatula or scrapper and leveling it towards the center. Use a pastry bag with tip  #855 or #1M to make the small swirls on the top edge. Apply fondant flowers and voila!

In the previous posts, this one and this one I mentioned that Crystal favors chocolate chip cookies; therefore, something with chocolate chips had to be present and that is why her sisters gave her chocolate chip cookies and chocolates. They also made her handmade cards! I loved that fact that they took time for details in a busy school day, especially for the handmade cards in these days where everything is made electronically lacking the personal effort in creating something nice from scratch.

Before making the swirls, I sprinkled some cocoa powder on top. I loved how it looked in addition to the flavor it added. These were a few of my baking projects this week, I hope you like and share it as usual. 




Have a blessed week!

Young people can live a clean life by obeying your word. I worship you with all my heart. Don’t let me walk away from your commands. - Psalm 119:9-10 

Irresistible Chocolate Pear Cake Recipe: A Seasonal Delight

 

Are you a fan of the irresistible combination of chocolate with fruits?

Then, you can't afford to miss out on this delicious chocolate pear cake recipe that I've prepared especially for this season. In my home, we enjoy it whenever I can get fresh pears or simply when I want to make something easy and delightful.

Receta de Bizcocho de Chocolate y Pera Exquisito en español.

Although it doesn't contain spices, this Chocolate Pear Cake recipe is exquisite and perfect for the fall and winter seasons, inviting us to enjoy something simple yet comforting. Best of all, it's not overly sweet, thanks to the perfect balance of sweetness. Its appetizing flavor is complemented by a soft and moist texture, provided by the juicy pears and the delightful chocolate sauce. I invite you to try it and learn to create a moist and flavorful dessert that brings together the intensity of chocolate with the natural sweetness of pears!

Chocolate Pear Cake

Ingredients:

For the pear cake:

- 2 pears, peeled, cored, and sliced into wedges (I used d’anjou pears)

- ¾ cup of butter at room temperature

- 1¼ cups of brown sugar

- 3 eggs

- 1½ cups of all-purpose flour

- ⅓ cup of cocoa powder

- 1 teaspoon of baking powder

- ½ teaspoon of baking soda

- 2 tablespoons of milk

- 1 teaspoon of almond or vanilla flavoring

- Pinch of salt

- Powdered sugar for topping (optional)

Chocolate syrup:

Get the recipe here: Dark Chocolate Syrup

Instructions:

1. Preheat the oven to 350˚F (190 ˚C). Grease a 10-inch springform cake pan and line the base with wax paper.

2. For the Chocolate Cake: In a mixer cream together the butter and brown sugar until it is pale yellow and creamy, about 5 minutes. Add the flavoring, then add the eggs one by one, beating well after each addition.

3. Measure and sift together the flour, cocoa powder, baking powder, baking soda, and salt. Incorporate into the creamed butter mixture and fold in gently until all of the ingredients are combined.

4. Add the milk, stir, and then pour the mixture into the prepared pan and level the surface with a spatula. Gently arrange the pear slices in a radiating pattern over the cake batter.

5. Bake at 350˚F (190 ˚C) for about 55 minutes or until the cake is firm to the touch. The center fully cooks in the last ten minutes. Leave the cake to slightly cool in the pan, and then transfer to a wire rack until completely cold before serving. If you are going to serve it with chocolate syrup, then get the recipe here: Dark Chocolate Syrup.

Enjoy this chocolaty pleasure!

If you enjoyed this recipe, you may also love this one:

Upside-down Pineapple Cake (Easy Version)

Delicious Plum Upside-Down Cake, (Volteado de Ciruela)

Delicious Italian Apple Cake, (Torta di Mele)

"Be sincere in your love for others. Hate everything that is evil and hold tight to everything that is good. 10 Love each other as brothers and sisters and honor others more than you do yourself." - Romans 12:9-10 

Lemon Almond Cake

This is an excellent airy lemon cake ideal for citrus and almond lovers. It has a very soft texture, perfect for one layer cake or a multi- layered cake. This is the recipe I used for the ombré cake post that I shared last week. What I like about this lemon cake is that it is very versatile when it comes to serving. You could frost it or cover it with a light lemon glaze. The almonds

White Cake Recipe

I have a fondness for the color white when it comes to adorning cakes and cookies, yet today's cake surprises me with its white interior. Light hues have always held a special place in my heart, particularly white, pink, and light blue. Occasionally, I deviate from these tones to infuse variety and uplift my spirits—like the time I opted for brick-colored kitchen tiles with a cream backsplash. 

Receta de Bizcocho con Masa Blanca en español. 

Reflecting on that decision eight years later, I find myself pondering what led me to choose such a color scheme. Now, I daydream about renovating my kitchen, and unsurprisingly, the color scheme I lean towards is white! My Pinterest board brims with inspirations for my future kitchen; feel free to visit and pin your favorites.

Shifting gears to the recipe... This white cake recipe is my go-to for creating vividly colored cakes without the yellowish tint that butter and egg yolks often impart. It served as the foundation for my Dominican flag cake. While a white cake mix could suffice, when aiming for a white, light, fluffy, creamy vanilla cake with a subtle hint of almond, nothing beats the homemade recipe I'm about to share. It's a gem for your culinary repertoire. Initially planning to frost the cake in white, I eventually blended in a touch of pink to complement the chocolate roses. Indulge in this delightful creation.

The texture of this cake is fluffy and moist. For the filling, I used vanilla buttercream with a little strawberry puree, and the frosting is Italian meringue. You can find both frosting recipes in this blog.

What is your favorite cake recipe? Do you have a favorite white cake recipe?

White Cake 

This simple recipe for moist, fluffy white cake is incredibly easy to prepare.

½ cup shortening or ¼ cup unsalted butter (see notes)

1 cup granulated sugar

1 teaspoon clear vanilla

2 teaspoon almond extract (or more)

2 cups sifted all-purpose flour minus 1 Tablespoon

1 Tablespoon baking powder

1 Tablespoon of cornstarch

Pinch of salt

½ cup + 2 Tablespoons milk (135 ml)

4 egg whites

Instructions: 

1. Measure all ingredients accurately. Lightly grease pans and line the bottom with parchment paper. Preheat oven to 350˚F (175˚C).

2. With the attachment paddle beat the shorting and sugar until light and fluffy, about 3 minutes.

3. Add the extracts and beat for a minute. Add the flour mixture alternating with the milk, beginning and ending with flour. Stir until just combined.

4. In another bowl beat the egg whites until foamy and fold into the flour and shortening mixture in two parts.

5. Divide the batter into pans. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool on wire racks until slightly cooled, flip the cake to a serving plate. Cool completely before frosting.

Yield: Two layer 9” (23 cm) cake.

Notes: 

a) When it comes to the butter measurement, I typically use 1/4 cup in this recipe to avoid the cakes turning out too greasy with the butter available in my area. However, if you do not face the same issue, feel free to use 1/2 cup of butter. Personally, I opt for shortening when making this cake.

b) I recommend using shorting for a whiter color cake. 

c) Vibrant and precise color sponge cake: To achieve an exact and vibrant color without the yellow tone that butter and egg yolks provide, follow this recipe to the letter and add the gel food coloring at the end. If you want to create multiple colors, divide the batter into different containers and add the colors of your choice according to your preference.

"Therefore, if any man is in Christ, he is a new creation. Old things have passed away; look, new things have come!"  ~ 2 Corinthians 5:17.

Cake Pops for Mom!!

I made some cake pops using the strawberry cake recipe I shared in the previous post and they tasted like a heavenly experience, I highly recommend it. I also made a classic at home, chocolate cake pops... scrumptious and yummy too! I used pink and white chocolate colors, kept it simple but elegant to make these, special cake pops, for moms. I hope to inspire you to make some today or anytime soon.

I dedicated these cake pops to my mom and my three precious daughters. Thanks to them, I feel I am the happiest daughter / mom in the world. May the Lord continue to less them. I would also like to congratulate all my readers moms who celebrate Mother's Day today.

Make, Enjoy, Pin and Share :)

To make the pops no exact recipe, you can use any cake recipe and frosting of your preference.

What you need: 

Chocolate Cardamom Roll

I still haven't decided what dessert to prepare for Easter. We really don't do much at home, we like to take it as a day to rest, eat light, because all the habichuelas con dulce we ate throughout Lent could only be justified if we eat light. While I decide what is going to be my Easter dessert, I decided to baked this chocolate roll to satisfy the afternoon craving for sweets. I call it roll since no jelly was used this time, but this is a Jelly roll recipe also known as Swiss roll and brazo gitano. On this occasion, I added a hint of cardamom to my chocolate craving buster to add an exotic taste. Speaking of cardamom, I'm looking for a good recipe for chicken with this spice, if you have an interesting recipe please send it to me by email or share it on mariscakesblog facebook page.

This is the perfect flour less and butter less chocolate roll that's very easy to prepare. I am sure you'll want to bake this soon. Have a blessed rest of the week and enjoy the celebration of God's gift of love, salvation through Jesus Christ.

What do have planned to make for this Easter? Do you have any traditional dessert you do year after year?

The delicious part begins...