Recipes

[rockyrose]

Does anyone have Laura Weathers recipe for Lemon bundt cake?  I made it and gave it as a gift.  Recipient said it was delicious.  Unfortunately, I lost the recipe and I believe it's been deleted from the Kitchen Aid drecipe section.  Fingers crossed!

[Richardjh]

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter and flour a 2.5 litres (10 cups) Bundt or tube cake pan.

1. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
2. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
3. Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould from the pan and cool completely on a wire rack. Set aside on a baking sheet. I got this recipie from thesis writing service. You all can visit it for more information.
   

[Desertdi]

Never had a recipe..........but used regular lemon flavored cake mix, lemon yogurt for the liquid, and a pkg of sugar-free lemon pudding added.   Rotate the pan when you're sure the batter won't "fall".

[KatieB]

@rockyrose

I hope you find your recipe for the cake.  I've looked on Laura's Pinterest page and can't find the recipe.  I'll keep looking.  If you find your recipe, please post it. I love a good Lemon Pound Cake....

[KatieB]

@rockyrose

Here's one Lemon Pound Cake recipe I found on Laura's Pinterest page.  I don't know if it's the one you're looking for or not...

Lemon Pound Cake

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature
• 1/2 cup shortening, room temperature
• 5 large eggs
• 1 cup whole milk
• 6 Tbsp lemon juice
• 1 lemon, zested

Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

**DO NOT fill your pans to the top or the cake will overflow. Leave at least a half inch to an inch unfilled. You may have leftover batter.**