I made the cake yesterday. I followed the recipe exactly (using whole milk). It took exactly 45 minutes in my oven. The cake was indeed super moist. I could tell when you took your test bite that it would be. When someone eats a bite of a really moist cake you can always tell because there is an ever so slight delay before they can speak that a keen eye can always catch. For the glaze, I added 2 tablespoons of melted butter to the sugar and lemon juice to thicken the final product. Rather than a drizzle down the sides of the cake, I spooned it over the whole cake. Another winner.
I finally found the lemon cake I have been searching for for so long!! I have used the lemon box cake and pudding for years. It's a decent substitute, but still a box cake consistency. Amy - this is heavenly. I made it yesterday and yes, it's wonderful fresh, but it's pure gold the next day, after it was well covered and aged over night. Thank you for posting and giving me the perfect lemon cake!
@@valerierosel2399 I cover it overnight on the counter with a tupperware type sealer. If there is any left, it is wonderful the next day! Cover it right away after the glaze has set and it will stay moist.
Made this bundt cake a few days ago . It's amazing . It really is . I didn't even made the glaze and it was out of this world . I no longer need to look for a lemon cake recipe this one is it . My husband and kids devoured it . Thank you so much for this recipe !
This is almost identical to a recipe I found almost thirty years ago and have used every since. I was told by a great southern cook that when making pound cakes, use the mixer to cream the sugar and butter, and incorporate each egg slowly with the mixer, but dry and wet ingredients should be folded into the batter with a spoon, starting with dry and ending with wet. I do what I'm told.
I just made this and we absolutely LOVE IT. It baked for about 65-70mins only because I wanted the top a bit more brown. Very moist, very delicious definitely making this again. THANK YOU!
Hi Eric and Amy. I made the cake. It is moist, with a natural, lemony, delicious flavor. Nothing artificial in this cake! I have been cooking and baking for many decades. This recipe is a keeper. Thanks again for the video and recipe.😊
+Norma B Thanks for watching and telling us about your experience with this recipe. I agree that it is really tasty and moist/natural, etc. I'm glad it turned out good for you and that you took the time to let us know. Yes, definitely a keeper!
OMG! I made this pound cake and it was nice,moist and delicious however i didn't have a shredder to get lemon zest so i added lemon extract and made my glaze with 7up instead..Didn't want it too lemony..It taste sooo good!
I baked this cake yesterday and it is indeed luscious, especially on day 2!! The flavors have melded together beautifully and the texture is perfect! The cake did stick to the bundt pan in the interior, but not enough to impact the presentation. I will more heavily Crisco and flour the center next time. I only used half the lemon zest and it had a very delicate lemon taste to our liking. Thanks for taking the time to research how to make the best lemon bundt cake.
+Nancy Hickman Glad you like it. Very moist and tasty, hence the name. Thank you for watching and commenting. We like it because it is very flavorful, moist, etc., thus taking to a potluck or to the office is great, even if someone only eats a small slice.
This cake is fantastic. Easy and fun to make. I made it over the weekend and took it to work today, everyone loved it. I will definitely make it again!
Hi Amy. I have that exact bundt cake pan. It's my favorite. Thanks so much for the recipe. My ingredients are coming to room temperature as I type this. Getting ready to do my mis en place,. Can't wait to taste this yummy cake. 😊
Amy I enjoyed watching you cook, you are hilarious. You explained the recipe so simply. I have never made a pound cake before. I just finished buying everything I need. I’m going to give it a try. Thanks for the video!
While we are waiting for the recipe on your website, here is something for peops to use as a reference. Luscious Lemon Bundt Cake: Ahead of time: Take eggs out of fridge for a couple of hours Before starting the mixing, preheat oven to 350 f and grease/flour bundt pan using shortening (or butter) Mixture 1: In a mixing bowl, cream together with an electric mixer: 1 1/4 cup butter and 3 cups of granulated sugar.....for 3 min. add and beat into creamed sugar, 6 eggs, one at a time. After the last egg, mix for another two minutes. Set aside. Mixture 2-(The Dry Mixture) sift together 3 cup all-purpose flour, 1/2 teaspoon baking soda and 1/2 teaspon salt. Mixture 3-(The Wet Mixture) in a bowl place 1/2 cup whole milk(almond ok), 1/4 cup fresh lemon juice, 1/2 teaspoon vanilla, 1/4 cup sour cream and 5 teaspoons lemon zest. mix together. Then add 1/3 dry mixture2 into mixture 1, then add a little of mixture 3 wet into mixture 1 and alternate until everything is in the mixture 1 bowl. Scrape sides and mix again. Place final batter, which will be rather thick, into the bundt pan. Cook at 350 f for 50 to 65 minutes, checking every 5 minutes with a toothpick, which will come out clean when done. While cooling...mix together 2 cups of powdered sugar, adding fresh lemon juice (about 4 tablespoons or 2 lemons) a little at a time until thick glaze. After cooling for ten minutes, remove cake from pan and drizzle glaze.
My sour cream was bad, so I used ricotta. I didn't have milk, so I used heavy whipping cream....it's in the oven. I'll let you know how it turned out. I know I shouldn't have tasted the batter, with the raw eggs...but I always do. Tasted awesome! I am so excited!
Such a beautiful cake! It came out of the pan beautifully and tastes lucious. I put zest in the glaze, too, to add to the lemon flavor, rather than using lemon extract. You need to wait longer than 10 minutes to put the glaze on.....like at least an hour. Mine absorbed into the cake. I was looking for something special to take to the workers at my local vet's, Carter's in Catherderal City, CA, because they got my 5 month old goldendoodle in to see the vet on a Saturday morning and yes, she had parvo! I will be forever grateful!!! I am giving her IVs and she is eating rice/chicken and the doc said we caught it early and she had partial immunity. Her last vaccine was two weeks before her four month birthday, so sometimes the mother's immunities interfere with the last vaccine. Lucky me I jumped on it as soon as I saw she wouldn't eat, ate, then vomited and back end issues, too. I am taking the rest of the cake to a Season 8 Game of Thrones party tonight! Damn, lucky friends!!! Thank you, so much for this recipe, Amy!! I have subscribed!
MarkfromLodi -THANK YOU SOOOO MUCH, MARK! Amy should want to reply to her loyal followers by responding to their requests for the recipe a gazillion times... but you made the effort for her. Mighty nice of ya. Do you have a cooking channel?
I followed your recipe Sunday 2/17, and it turned out perfect. I used unsalted butter and flour to coat my pan instead of the crisco and added a hint of lemon extract with the vanilla extract....super moist and delicious 😋
Thank you for this recipe and taste test! I think you have convinced me to make bundt cakes at my vow renewal, in lieu of standard frosted cakes! Ciao from Italia 🇮🇹!
This looks scrumptious. Try Bakers Joy! It’s a spay with NO RESIDUE. I use it all the time. But I’m with you on all the other spays. They do leave a sticky mess on skillets and bakeware!
Amy, I followed your instructions (replaying about 10 times! ha)and made a delicious cake. This is my second attempt to bake cake from scratch (my first attempt to bake yellow cake was so bad I was determined to get it right..so thank you for sharing. I love love the taste of this lemon bundt cake I will make it or Easter this year!
can't help but to 💘 you you so down to earth I can wait to make this 🎂 cake it look so good and please make more videos I will be looking forward to seeing more videos 💝💝☺☺Loveing it You are the new cake 👑 queen
I like this recipe I'm going to try it. I tried to make one last week but I cheated and used a box white cake mix and add the flavor pretty much the same as yours but I did a couple of different things. And I did not like it myself but my family satisfied but I know I can do better. Thanks to your video.
That looks like it to die for, I must try it soon! Thank you, Amy!!!!!! I noticed you used a mixer the same model as mine, I became tired of having a bowl without a handle so I ordered a four and a half quart mixer bowl with a handle on it from Bed Bath and Beyond. I still use the other one as a second bowl like for egg whites or something, but it was always so awkward trying to hold it while attempting to pour or scrap any batter out of it. I noticed you didn't even try to hold the bowl you just dipped the batter out with your rubber spatula.
Have a KitchenAid silicone bowl scraper? the come in many popular mixer colors, longer than most, and have the same curve as the mixer bowl. Available with the same handle as other KitchenAid kitchen tools or with with sturdy wooden handles. A great companion to have with the mixer bowls having handles! I have given them as gifts to friends of mine that have KitchenAid mixers too
Just put my lemon bundt cake in the oven...hoping it will turn out ok...can't wait for it to be done lol...thanks for sharing...yours looks gorgeous!!😋😋😋💕💕
@@AmyLearnsToCook not quite as good as yours...but looks ok with a bit of dusting of icing sugar and I did the icing like you...got picture but don't know how to show you...can't do pictures here sadly...cutting it tomorrow so proof in the taste..xx
Amy, I am sureprised not one has mentioned making your own pan coating equal parts flour, shortening and cooking oil . Apply to the pan using a pastry brush. Grease & flour in one step!
Oh Amy, what a beautiful cake! I have been having the worst luck with pound cakes and I think my pan is too small, but I will definitely try this one. I love lemon anything!!
+Tressa Daigle My $0.02 since I'm not an expert, but can report on what I actually saw. Amy used this exact recipe in that square bundt pan, which is maybe 10 cups maximum. She didn't even pour the whole recipe in it. Yes, it rose about an inch (she gave it 1/2 inch headroom). Yes, it made a little mess. But, it took twice as long to bake in that smaller pan, than it did in this bigger pan. Thus, she proved something to me that I previously didn't know.....Size in pans does matter. Don't get me wrong. The smaller cake was tasty, but maybe more denser or something. This one was like WOW!!!! Maybe Amy can confirm the pound cake issues for you. I don't think Amy's messed one of those up yet (lots of practice). As always, thanks for watching and salivating all over this comment section :)
You can make greasing the pan easy by making your own pan grease by 1 stick of butter, 1/2 cup of oil and 1 cup of flour. Mix until smooth. It can be refrigerated or left on the counter.
Question: If I use whole milk and combine it with the lemon juice; wouldn't that cause the milk to curdle? I saw on food network that this was how you make buttermilk on the fly if you didn't have it. Would this ruin the texture of the cake?
5/27/20. CAROL DELAGARZA My Aunt Georgie made the best Lemon Bundt/pound cake ever. This one may just may stand up right there with it. It was excellent!. Thank you
Let me tell you the best way to grease & flour your cake pan! In a bowl, place 1 Cup of flour, 1 Cup of Crisco, and 1 cup of Cooking oil. Mix with a hand mixer until smooth. Then place in an air tight jar and put it in the refrigerator. Then when it come to greasing and flouring your pan, use a pastry brush and “paint” your pan with this mixture! You can thank me later!! Easy breezy!
+AmyLearnsToCook oh my goodness it's delicious (although it didn't come out of the tin very well) will definitely be making this again it's so light and taste divine .... Plus need to practice with these bundt tins as not sure why there getting stuck I've greased & floured them & ive also tried cake release.. I won't be beaten!!! Will get it right soon 🙃
This looks delicious. Lemon cake is one of my favourites so I will be sure to try this, especially since it's so moist. May I ask how many mixers you have? I just discovered your channel last night and I noticed you use a variety of mixers. Which one is your fave, your "go to" mixer? Thank you for sharing the recipe with us.
Amy. Thank you so much for sharing this recipe. I made this recipe with regular flour and sour cream, and it came out amazing. However, I switched the sour cream for Greek yogurt and flour for almond/coconut flour as I’m trying to go Keto. And texture came out awful! Super gooey though I cooked up thoroughly, which was a big disappointment because the taste was amazing. Any feedback/tips you can provide will be greatly appreciated.
Thank you so much by have been watching do I love it your cakes I have learned how to make pound cake from you just want to say thank you and God-bless you have a blessed day always keep up the good work at also bought me a kitcheny thank you I've been wanting a kitchen a every sense my Son was born
Amy, do you have charity shops where you live? We do here in Leeds, England, and guess what? Yes, that’s right, I just bought a bundt tin in a charity shop for £3.00!!! So now, well, tomorrow, I’m gonna make this recipe. You are fantastic! Ever in Leeds, call in! Sorry - bundt PAN.
Looks awesome. I love your delivery. I made a lemon loaf today from another recipe and flopped :( I'm following your recipe and directions tomorrow. Can't wait to taste it :D
Hi, Amy, just made the cake and I gotta tell you it is awesome!! Thank you so much! I would suggest listing all the ingredients before the video so we can prepare everything without having to watch it all first.. Anyways this cake is amassing, so delicious and it does rise like you said :) I altered a bit and used Greece style yogurt instead of sour cream (didn’t have any)I also added 1/2 a tea spoon of baking powder And I added some flour as my mixture came up quite thinner so I just eyeballed to make it as thick as yours. I used my brand new Nordic Ware Lotus Bundt Cake which I love and another pan as the lotus is tiny 😁 5cupsYou guys are so lucky with Nordic Ware over there, here in UK they are so expensive 🙁 got mine for £30 on sale and that is a great price for around here.
I am so glad that you enjoyed it! I absolutely love this cake. Adding all the eggs makes a big difference. I am working on a database with all my recipes on my new website. It is slow going because I am doing it all myself...and learning how to make a website along the way. I will be posting a video when the new site is up. I heard that Nordicware was expensive in other countries. You can get pretty good sales on them here in the U.S. They are really nice quality...I have so many I need to do a video just on all my bundt pans!
I will have a huge piece. Am cooling mine right now and I can't wait. 😋😋 many, many thanks for this gem. 👏👏 I also forgot how many cups of sugar I've measured. 😂😂
I made the cake yesterday. I followed the recipe exactly (using whole milk). It took exactly 45 minutes in my oven. The cake was indeed super moist. I could tell when you took your test bite that it would be. When someone eats a bite of a really moist cake you can always tell because there is an ever so slight delay before they can speak that a keen eye can always catch. For the glaze, I added 2 tablespoons of melted butter to the sugar and lemon juice to thicken the final product. Rather than a drizzle down the sides of the cake, I spooned it over the whole cake. Another winner.
1 1/4 cups butter
3 cups sugar
6 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup fresh squeezed lemon juice
1/2 teaspoon vanilla
1/2 cup sour cream
5 tablespoons lemon zest
For the glaze:
2 cups powdered sugar
4 - 6 tablespoons freshly squeezed lemon juice
Thank you fir listing the ingredients and their amounts needed for the recipe.
Thanks
Large or medium eggs?
I finally found the lemon cake I have been searching for for so long!! I have used the lemon box cake and pudding for years. It's a decent substitute, but still a box cake consistency. Amy - this is heavenly. I made it yesterday and yes, it's wonderful fresh, but it's pure gold the next day, after it was well covered and aged over night. Thank you for posting and giving me the perfect lemon cake!
Did you cover it over night? In the fridge or countertop?
@@valerierosel2399 I cover it overnight on the counter with a tupperware type sealer. If there is any left, it is wonderful the next day! Cover it right away after the glaze has set and it will stay moist.
Made this bundt cake a few days ago . It's amazing . It really is . I didn't even made the glaze and it was out of this world . I no longer need to look for a lemon cake recipe this one is it . My husband and kids devoured it . Thank you so much for this recipe !
Thanks for trying it and letting us know how it turned out. That's great!!!!! Thank you for watching. We appreciate it.
This is almost identical to a recipe I found almost thirty years ago and have used every since. I was told by a great southern cook that when making pound cakes, use the mixer to cream the sugar and butter, and incorporate each egg slowly with the mixer, but dry and wet ingredients should be folded into the batter with a spoon, starting with dry and ending with wet. I do what I'm told.
I just made this and we absolutely LOVE IT. It baked for about 65-70mins only because I wanted the top a bit more brown. Very moist, very delicious definitely making this again. THANK YOU!
I am so glad that you enjoyed it Alice!!! This cake is a winner every time! Thanks for watching!
Hi Eric and Amy. I made the cake. It is moist, with a natural, lemony, delicious flavor. Nothing artificial in this cake! I have been cooking and baking for many decades. This recipe is a keeper. Thanks again for the video and recipe.😊
+Norma B Thanks for watching and telling us about your experience with this recipe. I agree that it is really tasty and moist/natural, etc. I'm glad it turned out good for you and that you took the time to let us know. Yes, definitely a keeper!
I made this bundt cake 2x and came out wonderful..This is my go-to recipe lemon cake! Thank you for sharing,
Hi Melissa! I am so glad that you enjoyed this cake! It is one of my favorites! Thanks for watching!!
OMG! I made this pound cake and it was nice,moist and delicious however i didn't have a shredder to get lemon zest so i added lemon extract and made my glaze with 7up instead..Didn't want it too lemony..It taste sooo good!
I am glad to hear that you liked it. Lemon extract would be a great substitute. 7 up sounds interesting. I've always wanted to try a 7 up cake.
Amy good job grease is the ticket I’ve been baking for over 56 years
Only sure fire way to keep cake from sticking.love your video
Loved watching you bake 😊 every time you said luscious I chuckled 😅 you made it look fun 😉
Thanks for watching, Angie!
OMG! That lemon bundt cake looks amazing! Thanks for sharing! ❤❤
Thanks for watching!
Hi Amy, you can also use butter to grease you pan, it also helps browning the cake very evenly :D
Look delicious I'll try it
I baked it today it was so moist it was the best cake ever even my dog climbed on the little table I have and took a bite
I am so glad to hear that you liked it! This cake always disappears when I take it to a potluck. Everyone loves it!!! Thanks for watching!
5 stars!
I made this excellent delicious easy recipe. Only thing different was addition of fresh blueberries. Thank you Amy!
I baked this cake yesterday and it is indeed luscious, especially on day 2!! The flavors have melded together beautifully and the texture is perfect! The cake did stick to the bundt pan in the interior, but not enough to impact the presentation. I will more heavily Crisco and flour the center next time. I only used half the lemon zest and it had a very delicate lemon taste to our liking. Thanks for taking the time to research how to make the best lemon bundt cake.
+Nancy Hickman Glad you like it. Very moist and tasty, hence the name. Thank you for watching and commenting. We like it because it is very flavorful, moist, etc., thus taking to a potluck or to the office is great, even if someone only eats a small slice.
I'm so excited to make this tonight ! For my aunts anniversary it will be a special treat!
Please let us know how it went. sounds exciting.
This cake is fantastic. Easy and fun to make. I made it over the weekend and took it to work today, everyone loved it. I will definitely make it again!
I am glad to hear that it was a hit!!! This cake is one of my favorites!!
LEMON BUNDT CAKE my FAVORITE
Hi Amy. I have that exact bundt cake pan. It's my favorite. Thanks so much for the recipe. My ingredients are coming to room temperature as I type this. Getting ready to do my mis en place,. Can't wait to taste this yummy cake. 😊
+Norma B Let us know how it goes. Thanks for watching and glad you liked it.
+Norma B Awesome! Please let me know how you like the cake.
Thanks for sharing this recipe, I made this cake and everyone loved it!!
Amy I enjoyed watching you cook, you are hilarious. You explained the recipe so simply. I have never made a pound cake before. I just finished buying everything I need. I’m going to give it a try. Thanks for the video!
Looks yummy!😋😋
Thanks Amy..stay safe!🤗👍😘
Amy, love this recipe always my go-to, home-run cake😉
While we are waiting for the recipe on your website, here is something for peops to use as a reference.
Luscious Lemon Bundt Cake:
Ahead of time: Take eggs out of fridge for a couple of hours
Before starting the mixing, preheat oven to 350 f and grease/flour bundt pan using shortening (or butter)
Mixture 1: In a mixing bowl, cream together with an electric mixer: 1 1/4 cup butter and 3 cups of granulated sugar.....for 3 min.
add and beat into creamed sugar, 6 eggs, one at a time. After the last egg, mix for another two minutes. Set aside.
Mixture 2-(The Dry Mixture) sift together 3 cup all-purpose flour, 1/2 teaspoon baking soda and 1/2 teaspon salt.
Mixture 3-(The Wet Mixture) in a bowl place 1/2 cup whole milk(almond ok), 1/4 cup fresh lemon juice, 1/2 teaspoon vanilla, 1/4 cup sour cream and 5 teaspoons lemon zest. mix together.
Then add 1/3 dry mixture2 into mixture 1, then add a little of mixture 3 wet into mixture 1 and alternate until everything is in the mixture 1 bowl. Scrape sides and mix again.
Place final batter, which will be rather thick, into the bundt pan. Cook at 350 f for 50 to 65 minutes, checking every 5 minutes with a toothpick, which will come out clean when done.
While cooling...mix together 2 cups of powdered sugar, adding fresh lemon juice (about 4 tablespoons or 2 lemons) a little at a time until thick glaze. After cooling for ten minutes, remove cake from pan and drizzle glaze.
My sour cream was bad, so I used ricotta. I didn't have milk, so I used heavy whipping cream....it's in the oven. I'll let you know how it turned out. I know I shouldn't have tasted the batter, with the raw eggs...but I always do. Tasted awesome! I am so excited!
Such a beautiful cake! It came out of the pan beautifully and tastes lucious. I put zest in the glaze, too, to add to the lemon flavor, rather than using lemon extract. You need to wait longer than 10 minutes to put the glaze on.....like at least an hour. Mine absorbed into the cake. I was looking for something special to take to the workers at my local vet's, Carter's in Catherderal City, CA, because they got my 5 month old goldendoodle in to see the vet on a Saturday morning and yes, she had parvo! I will be forever grateful!!! I am giving her IVs and she is eating rice/chicken and the doc said we caught it early and she had partial immunity. Her last vaccine was two weeks before her four month birthday, so sometimes the mother's immunities interfere with the last vaccine. Lucky me I jumped on it as soon as I saw she wouldn't eat, ate, then vomited and back end issues, too. I am taking the rest of the cake to a Season 8 Game of Thrones party tonight! Damn, lucky friends!!! Thank you, so much for this recipe, Amy!! I have subscribed!
MarkfromLodi -THANK YOU SOOOO MUCH, MARK! Amy should want to reply to her loyal followers by responding to their requests for the recipe a gazillion times... but you made the effort for her. Mighty nice of ya. Do you have a cooking channel?
I followed your recipe Sunday 2/17, and it turned out perfect. I used unsalted butter and flour to coat my pan instead of the crisco and added a hint of lemon extract with the vanilla extract....super moist and delicious 😋
Awesome! I am glad that you enjoyed it. This is one of my favorite cakes. Thanks for watching and trying the recipe!
Thank you for this recipe and taste test! I think you have convinced me to make bundt cakes at my vow renewal, in lieu of standard frosted cakes! Ciao from Italia 🇮🇹!
This looks scrumptious. Try Bakers Joy! It’s a spay with NO RESIDUE. I use it all the time. But I’m with you on all the other spays. They do leave a sticky mess on skillets and bakeware!
Looking divine can't wait to bake one and taste than s for sharing
This is my all time favorite lemon cake!
Delicious looking cake good job .Thank for showing this.Its my favorite.👍👍🎂
That looks really yummy. Thank you for sharing. It's a challenge to get a strong lemon flavor in pound cakes. Can't wait to try it.
I made this, it came out perfect! Thank you💕
Amy, I followed your instructions (replaying about 10 times! ha)and made a delicious cake. This is my second attempt to bake cake from scratch (my first attempt to bake yellow cake was so bad I was determined to get it right..so thank you for sharing. I love love the taste of this lemon bundt cake I will make it or Easter this year!
I love lemon. Will definitely try it this fall.
This lemon bundt cake looks delicious.
+jw Thanks! It was soooo good!
can't help but to 💘 you you so down to earth I can wait to make this 🎂 cake it look so good and please make more videos I will be looking forward to seeing more videos 💝💝☺☺Loveing it You are the new cake 👑 queen
Thanks Diana!! This case is absolutely delicious!!! I am working on more videos so stay tuned! I hope you had a great weekend!
I love the bluppers..so cute
Amy do you print your recipes out anywhere or do we just take notes while your talking?
I like this recipe I'm going to try it. I tried to make one last week but I cheated and used a box white cake mix and add the flavor pretty much the same as yours but I did a couple of different things. And I did not like it myself but my family satisfied but I know I can do better. Thanks to your video.
Thank you for sharing. Will have a try now. Just mouth watery already watching you enjoying that piece. 😋🤓
This cake looks so friggan good! I'm gonna try making this after work today. 🙂
Thanks, Amy for the recipe I will definitely give it a try as it is so easy to make. Awesome.
I will be trying this soon!! Looks Yummy!! Going shopping today!! Thanks for sharing your recipe.
That cake looks absolutely amazing. I would eat it. 10/10
You are so enjoyable and helpful. It looks fantastic.
I think your cake is beautiful!
Ufff i wants some of that cake right now..great job.
That looks like it to die for, I must try it soon! Thank you, Amy!!!!!! I noticed you used a mixer the same model as mine, I became tired of having a bowl without a handle so I ordered a four and a half quart mixer bowl with a handle on it from Bed Bath and Beyond. I still use the other one as a second bowl like for egg whites or something, but it was always so awkward trying to hold it while attempting to pour or scrap any batter out of it. I noticed you didn't even try to hold the bowl you just dipped the batter out with your rubber spatula.
Have a KitchenAid silicone bowl scraper? the come in many popular mixer colors, longer than most, and have the same curve as the mixer bowl. Available with the same handle as other KitchenAid kitchen tools or with with sturdy wooden handles. A great companion to have with the mixer bowls having handles! I have given them as gifts to friends of mine that have KitchenAid mixers too
Just put my lemon bundt cake in the oven...hoping it will turn out ok...can't wait for it to be done lol...thanks for sharing...yours looks gorgeous!!😋😋😋💕💕
How did it turn out?
@@AmyLearnsToCook not quite as good as yours...but looks ok with a bit of dusting of icing sugar and I did the icing like you...got picture but don't know how to show you...can't do pictures here sadly...cutting it tomorrow so proof in the taste..xx
Amy, I am sureprised not one has mentioned making your own pan coating equal parts flour, shortening and cooking oil . Apply to the pan using a pastry brush. Grease & flour in one step!
Thanks Amy, I enjoyed your presentation. I going to try it!
Thanks Margot! I hope that you enjoy the cake! It is one of my favorites!
AmyLearnsToCook Awe, thanks Amy, I had fun baking it, but I took it out to Soon😕I look forward to making it again I’ll keep you posted.
Oh Amy, what a beautiful cake! I have been having the worst luck with pound cakes and I think my pan is too small, but I will definitely try this one. I love lemon anything!!
+Tressa Daigle My $0.02 since I'm not an expert, but can report on what I actually saw. Amy used this exact recipe in that square bundt pan, which is maybe 10 cups maximum. She didn't even pour the whole recipe in it. Yes, it rose about an inch (she gave it 1/2 inch headroom). Yes, it made a little mess. But, it took twice as long to bake in that smaller pan, than it did in this bigger pan. Thus, she proved something to me that I previously didn't know.....Size in pans does matter. Don't get me wrong. The smaller cake was tasty, but maybe more denser or something. This one was like WOW!!!! Maybe Amy can confirm the pound cake issues for you. I don't think Amy's messed one of those up yet (lots of practice). As always, thanks for watching and salivating all over this comment section :)
+Tressa Daigle I really want to learn how to make pound cake as well. I might try one this upcoming weekend to see if I can make one.
Thank you for sharing Amy
You can make greasing the pan easy by making your own pan grease by 1 stick of butter, 1/2 cup of oil and 1 cup of flour. Mix until smooth. It can be refrigerated or left on the counter.
Thank you so much Amy for the recipe I wrote it down I will be trying it and looks good I can't wait to taste it thanks for sharing just saying
Question: If I use whole milk and combine it with the lemon juice; wouldn't that cause the milk to curdle? I saw on food network that this was how you make buttermilk on the fly if you didn't have it. Would this ruin the texture of the cake?
5/27/20. CAROL DELAGARZA
My Aunt Georgie made the best Lemon Bundt/pound cake ever.
This one may just may stand up right there with it. It was excellent!.
Thank you
Let me tell you the best way to grease & flour your cake pan! In a bowl, place 1 Cup of flour, 1 Cup of Crisco, and 1 cup of Cooking oil. Mix with a hand mixer until smooth. Then place in an air tight jar and put it in the refrigerator. Then when it come to greasing and flouring your pan, use a pastry brush and “paint” your pan with this mixture! You can thank me later!! Easy breezy!
Wow Amy that cake looks absolutely amazing! I love lemon cakes and cookies. Wonderful recipe thank you
+FitAnge S Thanks Angie. I'm glad you liked it.
+FitAnge S Thanks Angie!
I love the ease of the cake and am gonna try it today
Thanks Pam. Let us know how it goes!!!
Amy I'm going to try this recipe it looks so good
Looks scrumptious Amy!
Thanks, Arlene!
Thank you for the recipe
Thanks for watching!
looks delicious
Very good indeed
Made it on New Years came out great!!!!
I am glad to hear that you enjoyed it! Thanks for watching and Happy New Year!
Mmmmm!!! Looks delicious, definitely making this, love lemon cake & love all Bundt pans 😄
+Nicola Straw Thanks for watching. Yup. This is a yummy one.
+Nicola Straw Thanks Nicola! Please let me know how it comes out!
+AmyLearnsToCook oh my goodness it's delicious (although it didn't come out of the tin very well) will definitely be making this again it's so light and taste divine .... Plus need to practice with these bundt tins as not sure why there getting stuck I've greased & floured them & ive also tried cake release.. I won't be beaten!!! Will get it right soon 🙃
Thank you! I'm going to give it a try today.....
Well done! This is a must try.
Looks beautiful.
Thanks!
Seems perfect!!!
This looks delicious. Lemon cake is one of my favourites so I will be sure to try this, especially since it's so moist. May I ask how many mixers you have? I just discovered your channel last night and I noticed you use a variety of mixers. Which one is your fave, your "go to" mixer? Thank you for sharing the recipe with us.
Can't wait to try😃
Yum
Looks good! Thanks for sharing.
Thanks for watching. Glad you enjoyed it. We appreciate it!
Hope to try it
Looks absolutely amazing 🍋😋
Thanks!
yum
Thanks!
Amy the cake looks delicious thanks for sharing just saying
Thanks!
Amy. Thank you so much for sharing this recipe. I made this recipe with regular flour and sour cream, and it came out amazing. However, I switched the sour cream for Greek yogurt and flour for almond/coconut flour as I’m trying to go Keto. And texture came out awful! Super gooey though I cooked up thoroughly, which was a big disappointment because the taste was amazing. Any feedback/tips you can provide will be greatly appreciated.
Thanks Amy,
Making this tonight. Will let you know how I did LOL
Keeping my fingers crossed. LOL! Please let us know how it goes. Thanks for watching, we appreciate it.
Thank you so much by have been watching do I love it your cakes I have learned how to make pound cake from you just want to say thank you and God-bless you have a blessed day always keep up the good work at also bought me a kitcheny thank you I've been wanting a kitchen a every sense my Son was born
It's to bad we don't have a way smell or taste the yummy goodness of the delicious looking cake over TH-cam!!! LoL 😁😁😋😋
I just bought this same pan!
Excellent looks good.
Hi Amy, to really get a moist cake from scratch, is to sift the flour 4 or five times
Amy, do you have charity shops where you live? We do here in Leeds, England, and guess what? Yes, that’s right, I just bought a bundt tin in a charity shop for £3.00!!! So now, well, tomorrow, I’m gonna make this recipe. You are fantastic! Ever in Leeds, call in! Sorry - bundt PAN.
I try it's looks great
Looks awesome. I love your delivery. I made a lemon loaf today from another recipe and flopped :( I'm following your recipe and directions tomorrow. Can't wait to taste it :D
Making this tonight for my Wife and I :)
How did it turn out?
MADE MADE VARIOUS LEMON BUNDTS, ALL FROM SCRATCH, BUT HAVE USED LESS ZEST/JUICE AND THEY WERE ALL DELISH! THX:): Kelli/ may try yours!
A winner!!! Thinking of making it again this year. Thanks Amy. I'm learning to cook along with you!! Have a joyful and blessed Christmas!!
Is it possible to use Lemon Extract and omit the lemon zest?
Looks delicious!
Hi, Amy, just made the cake and I gotta tell you it is awesome!! Thank you so much! I would suggest listing all the ingredients before the video so we can prepare everything without having to watch it all first.. Anyways this cake is amassing, so delicious and it does rise like you said :) I altered a bit and used Greece style yogurt instead of sour cream (didn’t have any)I also added 1/2 a tea spoon of baking powder
And I added some flour as my mixture came up quite thinner so I just eyeballed to make it as thick as yours. I used my brand new Nordic Ware Lotus Bundt Cake which I love and another pan as the lotus is tiny 😁 5cupsYou guys are so lucky with Nordic Ware over there, here in UK they are so expensive 🙁 got mine for £30 on sale and that is a great price for around here.
I am so glad that you enjoyed it! I absolutely love this cake. Adding all the eggs makes a big difference. I am working on a database with all my recipes on my new website. It is slow going because I am doing it all myself...and learning how to make a website along the way. I will be posting a video when the new site is up.
I heard that Nordicware was expensive in other countries. You can get pretty good sales on them here in the U.S. They are really nice quality...I have so many I need to do a video just on all my bundt pans!
Looks good!
It really looks great Amy!
Looks yummy
I will have a huge piece. Am cooling mine right now and I can't wait. 😋😋 many, many thanks for this gem. 👏👏 I also forgot how many cups of sugar I've measured. 😂😂
How did it turn out? I hope that you enjoyed it!
Looks Delicious, I must try it Lemon Cake!!
Thanks. You will love it!