Bready or Not Original: Lemon Sour Cream Bundt Cake
No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.
This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.
I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.
I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.
This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane
Bready or Not Original: Lemon Sour Cream Bundt Cake
Equipment
- large bundt cake pan
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 1 cup unsalted butter 2 sticks softened
- 1 1/2 cups white sugar
- 1/2 cup lemon juice
- 4 eggs
- 1 cup sour cream 8 ounces
Instructions
- Preheat oven at 350-degrees. Grease a bundt pan and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
- In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
- Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
- Store covered at room temperature.
OM NOM NOM!
Bready or Not: Chocolate Cherry Bundt Cake
Chocolate and cherries team up to delicious results in this delicious Chocolate Cherry Bundt Cake!
I first encountered this lovely combo in the Queen Anne Cordial Cherries my parents would buy around Christmas. The combo is pretty amazing in cake form, too.
You use both cherries and cherry juice in this recipe. That infuses the crumb with cherry flavor, even if your bite lacks cherry chunks.
Chocolate is swirled throughout. Make sure you don’t swirl it too much–you want distinct layers of chocolate, not only for the flavor, but the lovely appearance.
This is a special kind of bundt cake, perfect for a birthday, brunch, special dessert, breakfast, and–of course–Valentine’s Day.
Bake up this beautiful thing and indulge. Plus, it can always be sliced up and frozen for later!
Bready or Not: Chocolate Cherry Bundt Cake
Equipment
- large bundt pan
Ingredients
- 13 1/2 ounces maraschino cherries with juice
- 3 3/4 cup all-purpose flour
- 2 1/4 teaspoons baking soda
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups white sugar
- 3 large eggs room temperature
- 1/4 cup water
- 2 teaspoons almond extract
- 1 1/2 cups sour cream or plain or vanilla Greek yogurt
- 1/2 cup semisweet chocolate chips
Instructions
- Drain juice from cherries into another bowl; reserve 1/2 cup of juice. Remove stems from cherries and roughly chop up the fruit. Set aside.
- Preheat oven at 350-degrees. Grease and flour a large bundt pan.
- In a medium bowl, stir together the flour and baking soda. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add in eggs one at a time. Pour in the cherry juice, water, and almond extract. Start adding the flour mix and the sour cream in small amounts, going back and forth until everything is just incorporated. Fold the cherries into the batter.
- In a microwave safe dish, heat the chocolate chips in short bursts until they can be stirred smooth.
- Spoon some cherry batter into the base of the bundt pan. Add dollops of chocolate, then more batter. Keep going back and forth until all of the batter and chocolate is in the pan. Drag a butter knife through--without touching the metal--to swirl everything together a bit more, then smooth the top.
- Bake for about 1 hour, until an inserted knife comes out clean. Set on a rack to cool for 20 minutes, then invert the cake and remove the pan so it can completely cool.
- Store covered at room temperature. Slices can also be frozen for later enjoyment.
- OM NOM NOM!
Bready or Not: Coconut Cream Cheese Pound Cake
This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people like me that are not big coconut fans.
This cake works for me because the cream cheese creates a rich, tender crumb, and the coconut adds a lovely chewiness to it all.
The cake ends up being chewy, but not too chewy; sweet, but not cloyingly. Really, that makes this great as a breakfast, brunch, or dessert cake.
I highly recommend reserving some coconut to sprinkle on top, too. It adds a certain oomph.
Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.
Modified from Cookies and Cups.
Bready or Not: Coconut Cream Cheese Pound Cake
Ingredients
Cake
- 1 cup unsalted butter 2 sticks, room temperature
- 8 ounces cream cheese 1 box, room temperature
- 3 cups white sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 cups shredded flaked coconut
Glaze
- 2 cups confectioners' sugar
- 2-3 Tablespoons milk
- extra shredded coconut
Instructions
- Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
- In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
- Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
- Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
- Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
- To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
- OM NOM NOM!
Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)
Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.
Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.
Do I have your attention now?
I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.
When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.
I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!
Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.
Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)
Ingredients
Cake:
- 2 cups unsalted butter 4 sticks, softened
- 2 3/4 cup white sugar
- 6 large eggs room temperature
- 3 3/4 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 1/2 cup milk or half & half
- 1 lemon zested
- 1 teaspoon vanilla extract
Bourbon Glaze:
- 1 cup white sugar
- 1/2 cup bourbon
- 7 Tablespoons unsalted butter
Instructions
The Cake:
- Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
- In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
- Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.
The Glaze:
- Combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
- Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
- Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
- OM NOM NOM!
Bready or Not: Maple Pound Cake
This bundt cake tastes just like a fluffy pancake with maple syrup. I am dead serious.
On this date, my 18th anniversary, I celebrate by sharing this amazing not-a-pancake-but-tastes-like-pancake cake. It’ll blow your mind.
The original recipe was from King Arthur Flour, but I turned it into a poke cake because I didn’t want all the glaze on the outside. I wanted to infuse it. I wanted the dough to marinate in glorious maple.
If you love maple, this is your new favorite pound cake.
This would be great for breakfast if you need to feed a crowd. Bake this up the day before, and slice this up in the morning. No fussing over individual pancakes! Just eat more cake!
Plus, no worries about leftovers. Bundt cakes like this are awesome because you can cut them into slices, freeze them up waxed paper, then transfer them to a freezer bag or container. Thaw them to eat, or zap them in the microwave straight from the freezer.
In case it didn’t come across, you should know that this cake is awesome. You should make it.
Modified from King Arthur Flour.
Bready or Not: Maple Pound Cake
Ingredients
Cake
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 2/3 cup light brown sugar packed
- 2 large eggs
- 1/2 cup real maple syrup
- 1 cup sour cream 8 ounces
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavor
Glaze
- 2 Tablespoons unsalted butter
- 1/4 cup real maple syrup
- 1/4 cup water
Instructions
- Preheat oven at 350-degrees. Grease a 9-or-10-cup bundt pan.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a big mixing bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl in between. Pour in the maple syrup.
- Mix in half the flour mixture. Then stir in the sour cream, vanilla, and maple flavor. Add the rest of the flour mix, until everything is just combined.
- Pour into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted into the middle comes out clean. Let cool on rack for 10 minutes, then invert the cake onto the rack. Don't wash the pan! Set it aside for now.
- After an hour and a half--or longer--begin making the glaze. In a medium saucepan, combine all three glaze ingredients. Bring it a rapid boil, then reduce to a simmer for 5 to 8 minutes, until it thickens to a syrupy consistency. Remove pan from heat.
- Carefully invert the cooled cake into the pan again. Use a chopstick or skewer to stab all over the cake. Slowly spoon or pour about half the glaze into the holes and edges. Let it rest a few minutes. Invert the cake again onto the cake pan base or a storage plate. Again, stab the top of the cake to create holes, then spoon the rest of the glaze on. Can also use a basting brush to cover the exterior of the cake and sweep up any drippings.
- Store cake covered at room temperature. Slices can also be frozen.
- OM NOM NOM!
Bready or Not: Cinnamon Apple Bundt Cake
Apple cake and apple pie are the favorites of the men in my family, and this Cinnamon Apple Bundt Cake met their full approval!
I try out different apple recipes on a regular basis; my apple tag on the site attests to that.
This recipe resembles another old favorite of mine, my basic apple cake that is made in a square baking pan.
The new recipe, however, makes more cake with an overall showier presentation. I love that sprinkle of confectioners’ sugar on top!
The most difficult thing about making this cake is peeling and chopping up the apples. After that, everything comes together quite quickly.
The end result is a tender, moist cake flecked with apple chunks. It’s the perfect breakfast, snack, or dessert, and is tasty hot or cold.
Modified from Taste of Home Sunday Best 2015.
Bready or Not: Cinnamon Apple Bundt Cake
Ingredients
- 3 medium apples peeled and chopped
- 2 teaspoons cinnamon
- 2 cups white sugar
- 1 cup canola oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- confectioners' sugar to sift over top optional
Instructions
- Preheat oven to 350-degrees. Grease and flour a bundt cake pan.
- In a large bowl, stir cinnamon to coat the chopped apples. Set aside.
- In another big bowl, beat together sugar, oil, eggs, and vanilla. Combine the flour, salt and baking powder in another bowl, then slowly add it into the liquid mixture. Stir in the apples.
- Pour the batter into the ready pan. Bake for 60 to 70 minutes, until it passes the toothpick test. Let cool in pan for 15 minutes, then carefully invert the cake out of the pan and onto a wire rack to completely cool.
- Keep stored in fridge. If desired, before serving, sift confectioners' sugar over the top. Slices may be eaten cold or warmed up in the microwave. Cake can also be frozen in slices for later enjoyment.
- OM NOM NOM!