Lemon Cherry Bundt Cake With Lemon Glaze Recipe

Name: Lemon Cherry Bundt Cake With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 can (about 21 Oz. Size) Cherry Pie Filling; 2 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 stick Unsalted Butter, At Room Temperature; 1 cup Sugar; 2 whole Eggs; 1 teaspoon Vanilla; 1 cup Sour Cream; 2 whole Lemons, Zested; FOR THE GLAZE:; 2 Tablespoons Milk; 2 Tablespoons Unsalted Butter, melted; 3/4 cups Powdered Sugar; 2 Tablespoons Lemon Juice; 1 dash Salt

Servings: persons

FOR THE CAKE:
1 can (about 21 Oz. Size) Cherry Pie Filling
2 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 stick Unsalted Butter, At Room Temperature
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1 cup Sour Cream
2 whole Lemons, Zested
FOR THE GLAZE:
2 Tablespoons Milk
2 Tablespoons Unsalted Butter, melted
3/4 cups Powdered Sugar
2 Tablespoons Lemon Juice
1 dash Salt

1
Empty the cherry pie filling into a bowl and, with a spoon, remove the actual cherries from the filling mixture. It's okay if some of it still clings to the cherries. Preheat the oven to 350u00b0F and butter and flour a 12-cup bundt pan.
2
In a bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, beat together the butter, sugar, eggs and vanilla. When that has been creamed, add in the sour cream and lemon zest and beat until combined. Working in batches, add in the flour mixture until everything is combined.
3
Pour the batter into the bundt pan and spoon the cherries over the top. Using a spoon or butter knife, swirl the cherries slightly into the batter. Bake in the preheated oven for approximately 50 minutes or until a cake tester comes out clean. Allow the cake to cool thoroughly before turning it out of the pan.
4
While the cake is cooling, make the glaze by adding the milk and melted butter to a bowl. Whisk in the confectioner's sugar until it's fully incorporated and stir in the lemon juice and salt. When the cake has been removed from the pan, drizzle on the glaze.

965

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 1 can (about 21 Oz. Size) Cherry Pie Filling, 2 cups All-purpose Flour, 1 teaspoon Salt, and more.

Yes, Lemon Cherry Bundt Cake With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cherry Bundt Cake With Lemon Glaze

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