The key to the Bundt cake is the olive oil that makes it extra moist and the Meyer lemon juice and zest to give it a tart, slightly sweet flavor. The next main component is the lemon-sugar glaze.

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

The cake is drizzled with a sweet and tart lemon glaze. It is great for brunch or dessert." To achieve the optimal lemon taste and aroma, the recipe incorporates both lemon juice and lemon zest.

Yields: 10-12 servings Prep Time: 20 mins Total Time: 1 hour 45 mins Cake 6 oz. bittersweet 60% chocolate, chopped 1 1/4 c. granulated sugar 1 1/4 c.

The mini Bundt cakes are glazed in strawberry champagne ... “I realized that everyone loves lemon cake,” she said. “I was making lemon cake after lemon cake after lemon cake.” ...

The mini Bundt cakes are glazed in strawberry champagne ... She knocked on her new neighbors’ doors, armed with confections. ...

Use all of the glaze. Let the cake cool completely. Transfer to a cake plate and cut into thick slices. Apples and warm spices go together in confections, particularly in this grand Bundt cake ...

Brush a 12-cup Bundt pan generously ... sugar and lemon juice until smooth. Add water, 1 teaspoon at a time, as needed. Drizzle glaze over the cooled cake. Let stand until set, about 30 minutes.

The mini Bundt cakes are glazed in strawberry champagne ... “I realized that everyone loves lemon cake,” she said. “I was making lemon cake after lemon cake after lemon cake.” ...

This moist and airy cake fragrant ... Make the chocolate glaze right before serving to ensure a silky, smooth texture. Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan; set aside.

Before her Nothing Bundt Cakes opened ... and pop-up (Oreo dirt cake is coming soon!) flavors. The two gluten-free options are chocolate chocolate chip and lemon raspberry.