This isn't your ordinary Lemon Bundt Cake. With the addition of a few fun ingredients, and baked in an angel food pan v/s a traditional bundt pan, it transforms into a denser, very moist and flavorful cake.
There are a few differences between a bundt pan and an angel food pan although a similarity is the hollow tube in the center, there to allow even cooking.
A bundt pan is a round one piece fluted cake pan with a tube in the center, it's sides make for a very decorative cake. The bundt pan has thicker walls allowing a crust to form on the outside of the cake to help cook the cake on the inside.
An angel food cake pan is a round cake pan with tall smooth, flat sides, usually with a removable bottom piece. These pans are not greased before the baking process so that the batter can stick to the sides and double in size.
The batters for the two cakes are very different so it's recommended that you don't use them interchangeably. Angel food cake batter is very light while the batter for a bundt cake is heavier leaving the risk that the batter might leak out from the angel food pan. Though my experiment using my bundt batter came out fine in the angel food pan, I would not suggest you pour an angel food batter into a bundt pan, it will not come out as airy as it should, it will be very difficult to remove and will not rise properly while baking.
Call me a rebel : ) I used a bundt batter and poured it into an angel food pan. Was it the additional ingredients that made my batter thicker than a regular bundt batter, I'm not sure, but I will say that the batter was very thick and it did not leak : ) It did though require a longer baking time. It did not double in size like an angel food cake, nor did it puff up very much, and unlike a bundt cake there was no dark crust to the cake, it was very light in color and soft to touch. It was a deliciously moist cake with a denser texture than a normal cake, a very pleasant surprise...and the bonus? Everyone loved it!
Lemon Bundt Cake Recipe
Original recipe: Allrecipes
NOTE: This recipe is for a bundt pan not the angel food pan I used
Ingredients:
1 (18.25) package lemon cake mix
1 (3.4oz) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated soda
Directions:
Preheat oven to 325 degrees F. Spray cooking spray on pan and flour it well
Mix cake mix & pudding mix together
Stir in oil
Beat in eggs, one at a time
Stir in lemon-lime soda
Pour batter into pan, bake for 35 minutes or until a toothpick comes out clean. (If using an angel food pan, bake for 50 minutes or until a toothpick comes out clean)
store. I am by no means a professional cake
decorator but gave it a whirl : ) I used some of the
remaining frosting & colored it with yellow food coloring for the flowers and then added green food coloring to the yellow to make some stems and leaves. Just add one drop at a time and mix until you get the color you like. I also placed 1 pink heart sprinkle in the center of each flower.
After inverting the cake out of the pan, I left the cake bottom side up because I wanted a nice flat top to frost.
It was a tasty cake and a fabulous birthday and I thank everyone who came to share in the celebration. The weather was beautiful and I couldn't have been happier : )
Mom made a nice fruit salad at the request of my sister...the recipe follows.
Summer Fruit Salad
8oz carton of frozen whipped topping, thawed
3 1/2 oz package instant vanilla pudding mix
1 orange peeled and cut up
2 cups crushed pineapple w/ juice
1 cup mini marshmallows
2 banana's, sliced
Fresh Strawberries
In a bowl, combine the whipped topping, pudding mix, orange, pineapple & marshmallows. Cover and refrigerate. Before serving, place layers of bananas and strawberries on top before serving.
(The recipe mom has is a photocopy from a spiral book of some sort, the name on the salad is Jeanette Allard, Dayton's Fargo. I don't know anything about the author nor could I find anything on Google, my mom couldn't remember where she got the recipe)
Till Next Time, Ciao & Happy Cookin'