Do you own a Bundt pan, but don’t use it frequently? Well, the time has come to put it to the best test to make the best easy Bundt Cake ever!
When I first tasted a commercially baked bundt cake dessert, I loved the lemon version of it. It was just moist and sweet enough not to overpower my taste buds. I tried several recipes for a cool bundt recipe, but this one has become my favorite so far.
How do you keep a Bundt Cake from sticking to the pan?
It is super easy to keep your bundt dessert recipe to come out of the form nice and even. The principle is to butter well the surface of the baking bundt cake form. Do NOT sprinkle it with flour or you will get the opposite result.
One of my friends sprinkles the oiled surface with nut almond flour. She gets excellent results. But I do not recommend this option as some people are allergic to nuts.
Lemon Fans, Here’s a Lemon TART Dessert, Soft and Dainty!
When you remove the baked cake from the oven, loosen the edges of the cake inside the form. I use my heat proof spatula to poke around the edges. Be careful not to ruin the shape of your bundt dessert!
After that, leave the cake inside the baking form to rest and cool off.
A Summary of HOW TO Prevent Bundt Dessert from Sticking to the Pan
• Butter or grease the surface of the bundt cake form
• Do not dust the surface with flour or the cake will stick to the walls of the form
• Loosen the edges of the baked bundt cake with spatula
• Allow your bundt cake to rest for 10-15 minutes before releasing it from the form
A Myriad of Bundt Cake Pans Collection
As far as the bundt cake shape goes, you can be as creative as your choice of bundt cake pan! There’s a million of different baking forms out there. I know people who bake nothing, but bundt desserts. But the difference is that each bundt is a small masterpiece. It can be chocolate, lemon, praline, berry or a combination of all of the above and more.
When I tasted this particular recipe, it seemed to me that I was eating the real bundt dessert from the BUNDT company!
Keep in mind that it is up to your preferences what glaze or decor goes over your bundt cake. It can be a light lemon glaze or a heavier and creamier frosting to your dessert. Options are endless. Celebrate what you love and enjoy the newly baked Bundt Cake of your own!
- 1 cup butter, softened and more for pan
- 3 cups flour, more for dusting the pan
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 box (100 gm.) vanilla pudding mix
- 2 oranges zested (one for decoration) plus more for slices to decorate
- 1 1/2 cups sugar
- 5 large eggs
- 1/2 can frozen orange concentrate, thawed
- 1 tsp. orange extract
- 10 drops orange food coloring, optional
- 1/2 cup sour cream
- 6 oz. cream cheese
- 1/4 cup butter
- 3 cups icing sugar (confectioners sugar)
- 1 tsp. vanilla
- 1-2 Tbsp. heavy cream
- Preheat oven to 350F. Melt 1-2 Tbsp. of butter and paint the bundt pan with the melted butter. Add flour and cover all sides. Bang out excess. Set aside.
- In a medium bowl add the flour, pudding mix, baking soda, baking powder, salt and orange zest from one orange, whisk together.
- Using a standup mixer with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and beat well after each addition. Mix in orange juice, orange extract and orange food coloring if using.
- Alternatively add the flour and sour cream, starting and ending with the flour in three batches and the sour cream in two. Don't over mix.
- Pour the batter into the prepared pan and smooth with a spatula. Bake for 55-60 min. or until a cake tester comes out clean. Let cake cool in the pan for 30 min. and then remove carefully onto a rack to cool completely. Cake will keep well for up to 3 days wrapped in plastic wrap.
- For the icing, mix together the butter and cream cheese in a standup mixer with a paddle attachment and whip until creamy. On low add the extract and the icing sugar. Add the cream to get the right consistency to ice. Place the icing in a decorating bag with a #6PT icing tip. Ice using long loops. Decorate with orange zest and orange slices.
- Refrigerate if making ahead of time but bring to room temperature before serving.