Cake Recipes - Home Cooking Adventure

Raspberry Peach Yogurt Mousse Cake

Ella - Home Cooking Adventure — Sat, 17 Aug 2024 06:10:17 +0000

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

This dessert starts with a light, spongy vanilla base that is generously filled with juicy peach slices and fresh raspberries, making every bite bursting with fresh fruit flavor. A thin, layer of homemade peach sauce is spread over the cake.

The cake is then beautifully topped with a creamy layer of peach yogurt mousse. Fresh raspberries are carefully folded into the mousse, adding a pop of vibrant color and a burst of tartness. The cake is then decorated with more fresh raspberries and peach slices adding a burst of color and a hint of the fresh fruit flavors that permeate the cake.

The result is a dessert that is both light and indulgent, with a perfect balance of sweet, tart, and creamy flavors.

How to make raspberry peach yogurt mousse cake

Begin by preparing the raspberry peach sponge cake. While the cake is baking continue with preparing the peach sauce. Let them both cool completely and prepare the raspberry peach yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!

How to prepare the raspberry peach sponge cake

Preheat the oven to 340°F (170°C), grease an 8-inch (20 cm) pan, and line the bottom with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with 1/4 cup (50g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and water. Incorporate the flour and baking powder into the yolk mixture and set aside.

In a large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then fold the yolk mixture back into the remaining whipped whites.

In a separate bowl, toss the chopped peaches and raspberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a rack.

How to prepare the peach sauce

Meanwhile, prepare the peach sauce by placing chopped peaches, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 15 minutes, until the peaches are tender and the sauce thickens. Set aside to cool, reserving 3 tablespoons (45g) for spreading on the sponge cake.

How to prepare the peach yogurt mousse.

Dissolve the gelatin in cold water and let it swell for 5-10 minutes. In a large bowl, mix the yogurt with powdered sugar and the remaining peach sauce. Dissolve the gelatin over low heat and stir it into the peach yogurt mixture. In another bowl, whip the chilled cream until stiff peaks form and gently fold it into the peach yogurt mixture. Finally, fold in the fresh raspberries.

How to assemble the peach yogurt mousse cake

To assemble the cake, invert the sponge cake onto a serving platter and spread the reserved peach sauce evenly over the top. Place a cake ring around the cake and line it with an acetate sheet. Pour the peach raspberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.

Before serving, decorate the cake with fresh raspberries and peach slices, then dust with powdered sugar.

Hope you will try this amazing Raspberry Peach Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other yogurt desserts you may like to try

This Easy Yogurt Cake is a delightful dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.

This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse. It is perfect for any occasion and is sure to impress.

Try our Berry Lemon Yogurt Mousse Cake, a perfect treat for spring and summer days. This cake is very refreshing and flavorful. It consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

Raspberry Peach Yogurt Mousse Cake

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

Course Dessert

Cuisine American

Keyword mousse cake, peach, raspberry, summer

Prep Time 25

Cook Time 35

Servings servings

Calories 332kcal

Equipment

Ingredients

Raspberry Peach Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
3/4 cup + 1 tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) fresh raspberries and peach cubes
2 tbsp (20g) all-purpose flour , for tossing

Peach Sauce

10 oz (300g) peaches , peeled and cut into small pieces
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

Peach Yogurt Mousse Cake

2 ¼ tsp (7g) gelatin powder
3 tbsp (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cup (300ml) whipping cream
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
fresh peach slices
powdered sugar

Instructions

Prepare the raspberry peach sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
Gently fold the raspberries and peaches into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the peach sauce.

Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.

Prepare the peach raspberry yogurt mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
Gently fold the fresh raspberries into the mousse.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!

Video

Nutrition

The post Raspberry Peach Yogurt Mousse Cake appeared first on Home Cooking Adventure.

Chocolate Raspberry Cake Roll

Ella - Home Cooking Adventure — Thu, 11 Jul 2024 13:45:00 +0000

This cake roll begins with a light and fluffy chocolate sponge cake, baked to perfection, and then gently rolled with a luscious raspberry cream cheese filling and fresh raspberries.

Each slice reveals a beautiful spiral of deep, dark chocolate cake mixed with the bright raspberry filling offering a visual treat that is as good as it looks.

Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable taste that leaves everyone craving for more. This dessert is sure to impress, making it an ideal choice for any occasion.

How to make chocolate raspberry cake roll

Begin by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

Prepare the chocolate sponge cake

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to combine and set aside.

In a large bowl, add eggs, vanilla, and sugar. Beat with an electric mixer until the mixture becomes lemon yellow and foamy. Add the oil and mix until well incorporated. Gradually fold in the flour mixture until fully combined.

Pour the batter into the prepared baking pan and bake for about 8-10 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle the baked cake with powdered sugar to prevent sticking, then flip it onto a kitchen towel. Carefully remove the parchment paper and roll the cake with the kitchen towel inside while it is still warm to prevent cracking. Let it cool completely.

Prepare the raspberry sauce

Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes, or until it thickens. Remove from heat, sieve to remove seeds, and let cool completely.

Prepare the raspberry cream cheese filling

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and mix to combine. In a separate bowl, whip cream until stiff peaks form, then gently fold the whipped cream into the cream cheese raspberry mixture.

How to assemble the chocolate raspberry cake roll

Unroll the cooled cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for decorating. Sprinkle fresh raspberries over the filling and roll the cake back up. Refrigerate for at least 2 hours before serving.

To finish, pipe the reserved raspberry cream cheese filling on top of the cake roll. Decorate with fresh raspberries and chocolate shards, then dust with powdered sugar.

Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you. Enjoy this delightful dessert!

If you like cake roll recipes check our collection of 15 Cake Rolls perfect for various occasions. For more raspberry desserts check our full collection of Raspberry Recipes.

Chocolate Raspberry Cake Roll

This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable

Course Dessert

Cuisine American

Keyword cake roll, chocolate, raspberry

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 315kcal

Ingredients

Chocolate Sponge Cake

4 eggs
1/2 cup (100g) sugar
2 tbsp (28g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup + 1tbsp (50g) all-purpose flour
1/3 cup (40g) dark unsweetened cocoa powder
1 tsp (4g) baking powder
1/2 tsp (2g) salt

Raspberry sauce

9 oz (250g) raspberries , fresh or frozen
1/4 cup (50g) sugar
2 tbsp (30ml) lemon juice

Raspberry Cream Cheese Filling

7 oz (200g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Raspberry sauce
1 cup (240g) whipping cream , chilled

For the Filling

7 oz (200g) fresh raspberries

For Garnishing, optional

fresh raspberries
chocolate shards
powdered sugar

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
Gradually fold in the flour mixture.
Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
In another bowl whip cream until stiff peaks form.
Gently fold the cream into the cream cheese raspberry mixture.
Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
Reserve some filling for decorating.
Sprinkle fresh raspberries over the filling.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
Decorate with fresh raspberries and chocolate shards.
Dust with powdered sugar and enjoy.

Video

Nutrition

The post Chocolate Raspberry Cake Roll appeared first on Home Cooking Adventure.

Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors

Ella - Home Cooking Adventure — Wed, 03 Jul 2024 12:57:23 +0000

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day, this Neapolitan ice cream cake offers a delightful combination of familiar flavors in a unique and delicious presentation.

First, you need to bake e a dense, brownie layer that serves as the cake’s base. You can also consider making an Oreo crust for a no-bake dessert.

Once the brownie cools, spread a layer of smooth homemade chocolate ice cream over it. After freezing the chocolate layer until slightly firm, add a refreshing layer of homemade strawberry ice cream, followed by another round of freezing. The final layer, a creamy homemade vanilla ice cream, tops the cake, creating a visually stunning dessert.

The brownie’s deep chocolate flavor and texture perfectly balance the lightness of the ice cream layers, making each bite a delightful contrast of textures and tastes. Garnishing the cake with fresh strawberries and chocolate candies adds an extra touch of indulgence.

How to make Neapolitan Ice Cream Cake

Start by preheating your oven to 350°F (180°C) and grease and line an 8-inch (20cm) springform pan with parchment paper.

How to prepare the cocoa brownie

In a bowl, whisk together egg and sugar until well combined, then incorporate oil and vanilla extract. Sift in the flour, salt, and cocoa powder, and whisk until fully incorporated.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the brownie cool completely.

How to prepare the strawberry sauce

Combine strawberries, sugar, and lemon juice in a small saucepan and place over medium heat. Bring to a boil and cook for about 5 minutes until the mixture thickens.

Remove from heat, sieve to remove seeds, and allow the sauce to cool completely.

How to prepare the chocolate ice cream layer

For the chocolate ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt, and cocoa powder until well combined.

Transfer the cooled brownie onto a serving platter, place a cake ring around it, and line with an acetate sheet. Pour the chocolate ice cream mixture over the brownie, smooth the top, and freeze for 1-2 hours until slightly set.

How to prepare the strawberry ice cream layer

Whip cream in another large bowl until stiff peaks form, then blend in sweetened condensed milk and the cooled strawberry sauce.

Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer, smooth the top, and freeze for another 1-2 hours until slightly set.

How to prepare the vanilla ice cream layer

For the final vanilla ice cream layer, whip cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, salt and vanilla extract until well combined.

Pour the vanilla ice cream mixture over the strawberry layer, smooth the top, and freeze for 6 hours or overnight to set completely.

Decorate the Neapolitan Ice Cream Cake

Finally, decorate the cake. Remove the cake ring and acetate sheet, then top the cake with fresh strawberries, chocolate candies or shards, and a dusting of powdered sugar.

This delightful multi-layered ice cream cake, featuring a rich cocoa brownie base and creamy layers of chocolate, strawberry, and vanilla ice cream is sure to impress at any celebration.

Hope you will give this Neapolitan Ice Cream Cake a try as I am sure everybody will love it! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Fore more similar recipes check our full collection of Frozen Desserts.

Other frozen treats you may like to try

This Raw-Vegan Neapolitan Cake is a guilt-free dessert featuring layers of chocolate, vanilla, and strawberry flavors.

Our Raspberry Almond Ice Cream Cake has a perfect combination of tangy raspberries and nutty almonds making a treat perfect for any occasion.

Experience the decadent fusion of rich chocolate and sweet cherries in our irresistible Chocolate Cherry Ice Cream Cake.

Enjoy this elegant Baked Alaska, featuring layers of cake and ice cream encased in a golden meringue shell.

Neapolitan Ice Cream Cake

This Neapolitan Ice Cream Cake combines the timeless flavors of chocolate, vanilla, and strawberry ice cream topped on a rich, fudgy brownie. Perfect for celebrations or as a refreshing treat on a warm day.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake, Neapolitan cake, summer

Prep Time 20

Cook Time 10

Freezing time 8

Total Time 8 30

Servings servings

Calories 220kcal

Equipment

Ingredients

Cocoa Brownie

1 large egg
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
1/3 cup (70g) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (30g) all-purpose flour

Chocolate Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt

Strawberry Sauce

7 oz (200g) strawberries , fresh or frozen
2 tbsp (30g) sugar
2 tbsp (30ml) lemon juice

Strawberry Ice Cream

7 oz (200g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
strawberry sauce

Vanilla Ice Cream

1 cup (240g) whipping cream , chilled
1/2 can (7oz,198g) sweetened condensed milk
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt

For Decoration

Instructions

Prepare the cocoa brownie.

Preheat the oven to 350F (180C). Grease and line a 8-inch (20cm) springform pan with parchment paper.
In a bowl whisk the egg with sugar, salt, and vanilla extract until well combined.
Incorporate oil.
Add the flour and cocoa powder and whisk to fully incorporate.
Pour the batter into the prepared pan.
Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
Let cool completely.

Prepare the strawberry sauce.

Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the chocolate ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and cocoa powder until well combined.
Transfer the cake onto a serving platter.
Add a cake ring around the cake and line with an acetate sheet.
Pour the chocolate ice cream mixture over the cake. Smooth the top.
Freeze for 1-2 hours until slightly set.

Prepare the strawberry ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk and the strawberry sauce until well combined.
Pour the strawberry ice cream mixture over the frozen chocolate ice cream layer. Smooth the top using a spatula.
Freeze for another 1-2 hours until slightly set.

Prepare the vanilla ice cream.

In a large bowl whip cream until stiff peaks form.
Mix in the sweetened condensed milk, salt and vanilla extract until well combined.
Pour the vanilla ice cream mixture over the strawberry layer. Smooth the top.
Freeze for 6 hours or overnight to set completely.
Decorate the cake with fresh strawberries and chocolate candies or shards. Dust with powdered sugar.

Video

Nutrition

The post Neapolitan Ice Cream Cake – A Trio of Irresistible Flavors appeared first on Home Cooking Adventure.

Healthy Oatmeal Brownies

Ella - Home Cooking Adventure — Thu, 20 Jun 2024 15:37:18 +0000

These Healthy Oatmeal Brownies are a delicious guilt-free treat perfect for any occasion. Made with nutrient-rich ingredients, our healthy brownies combine the classic richness of chocolate with the hearty goodness of oats for a perfect balance of flavor and nutrition.

For the recipe I use high-quality oats, unsweetened cocoa powder, semisweet chocolate and natural sweeteners like honey or maple syrup to offer just the right amount of sweetness, while keeping these brownies free from refined sugars.

To add an extra layer of nourishment, I’ve included creamy peanut butter and buttermilk, which not only enhance the texture but also boost the overall health benefits. The result is a moist brownie that’s rich in protein, vitamins, and minerals.

Perfect for breakfast, a midday snack, or a post-dinner dessert, our healthy oatmeal brownies are a great addition to any diet.

How to make oatmeal brownies

Begin by preheating the oven to 350°F (180°C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan and line it with parchment paper for easy removal.

In a large bowl, whisk together the eggs and honey until well combined. Add the vanilla extract and peanut butter (or vegetable oil) and mix well to combine. Incorporate the buttermilk, continuing to mix until the batter is smooth.

Next, add the salt, baking powder, cocoa powder, and oats to the bowl, mixing well to ensure all ingredients are evenly distributed. Fold in ⅓ cup (60g) of chocolate chips or chunks, blending them into the batter.

Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining chocolate chips or chunks on top for an extra chocolatey finish.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool slightly before serving. Enjoy these delicious, chocolatey treats warm or at room temperature.

Hope you will try these healthy oatmeal brownies. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check our full collection of Oatmeal Recipes. For more bars ideas check our full collection of Brownies and Bars.

Other healthy oatmeal recipes you may like to try

These Baked Oats offer a nutritious and delicious way to tart your morning. Made with simple ingredients such as creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a touch of honey, they make a wholesome breakfast option.

This Healthy Chocolate Banana Bread is a guilt-free delight, with a moist, tender crumb and irresistible chocolate flavor.

These Gluten-Free Crepes are a nutritious way to start your day. They are made using a blend of oat and almond flour and have a delightful flavor and texture.

Healthy Oatmeal Brownies

These Healthy Oatmeal Brownies are a delicious guilt-free treat, made with nutrient-rich ingredients perfect for any occasion.

Course Dessert, Snack

Cuisine American

Keyword brownies, healthy, oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 138kcal

Ingredients

2 cups (200g) fined rolled oats
1/3 cup (40g) cocoa powder
1 tsp (4g) baking powder
1/4 tsp (1g) salt
2 eggs
1/4 cup (90g) honey or maple syrup
1/4 cup (60g) peanut butter or coconut/vegetable oil
1 tsp (5g) vanilla extract
1⅔ cup (400g) buttermilk
1/3 cup (60g) chocolate chips/chunks
2 tbsp (35g) chocolate chips/chunks , for topping

Instructions

Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line the pan with parchment paper.
In a large bowl add the eggs and honey and whisk to combine.
Add vanilla extract, peanut butter or vegetable oil and mix to combine.
Add the buttermilk and continue mixing until combined.
Add the salt, baking powder, cocoa powder and oats and mix well to combine.
Fold in the ⅓ cup (60g) chocolate chips or chunks.
Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips or chunks over the top.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Video

Nutrition

The post Healthy Oatmeal Brownies appeared first on Home Cooking Adventure.

Easy Strawberry Pound Cake

Ella - Home Cooking Adventure — Wed, 15 May 2024 14:37:29 +0000

This easy Strawberry Pound Cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries. This cake has a dense yet tender crumb, which is beautifully complemented by the juicy bursts of strawberries throughout.

It’s a versatile treat that can be enjoyed on its own, dusted with powdered sugar, or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Ideal for spring and summer gatherings, this strawberry pound cake offers a sweet, comforting flavor that’s refreshing and simply irresistible.

Whether served at a picnic, a family gathering, or as an everyday trear, this cake is sure to please with its simple yet irresistible combination of flavors.

How to make strawberry pound cake

Begin with preheating the oven to 350°F (180°C). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper to ensure easy removal of the bread after baking.

In a large bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside.

In another large bowl, combine the sugar, butter, and vegetable oil. Mix until the mixture becomes creamy. Incorporate the eggs one at a time, mixing well after each addition. With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated

In a medium bowl, add the strawberry cut in smaller pieces and a tablespoon of flour. Toss to coat the strawberries evenly with flour, which helps to prevent them from sinking to the bottom of the loaf during baking.

Gently fold the coated strawberries into the cake batter until they are evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely.

Before serving, dust the top of the bread with powdered sugar. Slice and enjoy this delicious, fruity bread with your favorite cup of tea or coffee!

Hope you will try this amazing strawberry pound cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other pound cakes you may like to try

This amazing Lemon Poppy Seed Pound Cake is a flavorful zesty cake, a delightful treat for any occasion.

Try our Blueberry Lemon Pound Cake, a moist and flavorful treat bursting with fresh blueberries and zesty lemon.

This delicious Chocolate Pound Cake is a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is an amazing blend of cinnamon and chocolate in an unforgettable treat.

For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes.

Easy Strawberry Pound Cake

This Strawberry pound cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries.

Course Dessert

Cuisine American

Keyword pound cake, strawberry

Prep Time 20

Cook Time 55

Servings servings

Calories 314kcal

Ingredients

2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1 ¼ cup (250g) sugar
6 tbsp (85g) butter , room temperature
6 tbsp (85g) vegetable oil
3 medium eggs
1 tsp (5g) vanilla extract
3/4 cup (180g) buttermilk
7 oz (200g) fresh or frozen strawberries , cut in smaller pieces
1 tbsp (10g) flour, to add over the strawberries

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
In a large bowl whisk flour with salt and baking powder. Set aside.
In a large bowl, add the sugar, butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the flour mixture alternating with buttermilk until all is well incorporated.
In a medium bowl add the strawberry pieces and a tablespoon of flour and toss to coat evenly.
Add the strawberries to the cake batter and gently fold them in.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly.
Dust with powdered sugar before serving and enjoy!

Video

Nutrition

The post Easy Strawberry Pound Cake appeared first on Home Cooking Adventure.

Blueberry Lemon Pound Cake

Ella - Home Cooking Adventure — Thu, 09 May 2024 13:22:04 +0000

This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries. Each bite is like a burst of summer with its citrusy taste and fruity goodness. Whether you’re enjoying it for breakfast or as a dessert, our pound cake is a delicious treat for any time of day.

Once cooled, dust the top with a generous sprinkle of powdered sugar, adding a touch of sweetness and elegance to the cake’s appearance. Serve slices of this Blueberry Lemon Pound Cake as a delightful dessert or enjoy it with a cup of tea for a blissful afternoon treat. With its irresistible blend of flavors and simple preparation, this recipe is sure to become a favorite in your household.

How to make Blueberry Lemon Pound Cake

Begin by preheating the oven to 350°F (180°C) and greasing a 9×5-inch (23x13cm) loaf pan, lining it with parchment paper. Next, whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.

In another bowl, mix the sugar with lemon zest to release the lemon oils. Then, add the butter and vegetable oil, mixing until creamy. Gradually incorporate the eggs one at a time, followed by the vanilla extract, mixing until combined.

With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated. In a medium bowl, toss the blueberries with a tablespoon of flour until coated, then gently fold them into the cake batter.

Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool slightly, then dust with powdered sugar before serving.

Hope you will try this easy and delightful Blueberry Lemon Pound Cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.

Other pound cakes you may like to try

This delightful Lemon Poppy Seed Pound Cake is a moist and zesty cake, a delightful treat for any occasion.

This delicious Chocolate Pound Cake is velvety, indulgent, and irresistibly delicious, a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is a delectable blend of cinnamon-spiced sweetness and deep chocolate richness.

Blueberry Lemon Pound Cake

This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries.

Course Dessert

Cuisine American

Keyword blueberry, lemon, pound cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 314kcal

Ingredients

2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1 ¼ cups (250g) sugar
lemon zest of 2 lemons
6 tbsp (85g) unsalted butter , room temperature
6 tbsp (85g) vegetable oil
3 medium eggs
1 tsp (5g) vanilla extract
3/4 cup (180g) buttermilk
7 oz (200g) fresh or frozen blueberries
1 tbsp (10g) flour , to toss the blueberries

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
In a large bowl whisk flour with salt and baking powder. Set aside.
In another bowl add sugar and lemon zest.
Mix with a spatula to release the lemon oils.
Add the butter and vegetable oil.
Mix until creamy.
Incorporate eggs one at a time.
Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the flour mixture.
Alternate with buttermilk, until all is well incorporated.
In a medium bowl add the blueberries and a tablespoon of flour and toss to coat evenly.
Add the blueberries to the cake batter and gently fold them in.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly.
Dust with powdered sugar before serving and enjoy!

Nutrition

The post Blueberry Lemon Pound Cake appeared first on Home Cooking Adventure.

6 Carrot Cake-Inspired Recipes

Ella - Home Cooking Adventure — Mon, 25 Mar 2024 14:11:26 +0000

Carrot cake is beloved worldwide for its deliciously moist texture and subtly sweet taste. Its unique combination of grated carrots, warm spices, and creamy frosting creates a comforting treat that brings joy to any occasion. Explore our great collection of 6 delightful Carrot Cake-Inspired Recipes, perfect for Easter or any other occasion. From classic cakes to inventive twists, these dishes celebrate the irresistible flavor and moist texture of carrot cake in every bite.

First up, indulge in our Caramel Carrot Cake with Cream Cheese Caramel Frosting—a moist and flavorful treat that’s sure to be a crowd-pleaser. If you are searching for healthier recipes try our Refined Sugar-Free Carrot Cake or this Easy Oatmeal Carrot Cake with Cream Cheese Frosting.

If you’re looking for a fun and easy snack, our Carrot Cake Thumbprint Cookies are packed with flavor and amazing texture. Feeling adventurous? Try our Carrot Cake Roll for a delicious and beautiful dessert.

if you’re looking for a fun and easy carrot cake presentation, try our Carrot Cake Bites topped with a beautiful swirl of cream cheese frosting or our Carrot Cake Thumbprint Cookies.

With these simple and delicious recipes, you’ll be sure to impress your friends and family either for Easter or any other occasion.

Caramel Carrot Cake

This incredible Caramel Carrot Cake recipe, with its two layers of moist carrot cake and delicious frosting, will leave your taste buds in heaven.

Check out this recipe

Best Ever Refined Sugar Free Carrot Cake

I am glad to share with you this amazing Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts.

Check out this recipe

Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free

This is the easiest healthy Oatmeal Carrot Cake you can ever make. it’s refined-sugar free and is made with simple ingredients like oats, honey and fresh carrots.

Check out this recipe

Carrot Cake Roll

This scrumptious Carrot Cake Roll it's a carrot cake that is rolled into a log shape and filled with a delicious Mascarpone cheese frosting. It's surprisingly easy to make, and you don't have to worry about decorating it like a regular cake. Just sprinkle some powdered sugar on top, and voila, you have a stunning and delicious dessert that will impress your guests.

Check out this recipe

Carrot Cake Bites

For anyone who loves carrot cake, these mini carrot cake bites are an absolute must-try! These little treats are light, airy and bursting with flavor, topped off with a smooth and creamy vanilla cream cheese frosting that you can customize to your liking.

Check out this recipe

Carrot Cake Thumbprint Cookies

These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they're soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.

Check out this recipe

Give these 6 carrot cake-inspired recipes a try and savor the abundance of flavors and textures. If you do, make sure to share the photos with me on Instagram. Would love to see how each of them turns out for you. Happy baking!

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The post 6 Carrot Cake-Inspired Recipes appeared first on Home Cooking Adventure.

Easy Chocolate Easter Cake

Ella - Home Cooking Adventure — Wed, 20 Mar 2024 14:26:17 +0000

Celebrate Easter in style with our delectable Chocolate Easter Cake. This irresistible treat promises to be the highlight of your festive table. It consists of a moist and rich chocolate cake topped generously with a luscious cream cheese frosting. Decorated with charming chocolate eggs, this cake is a delightful centerpiece for your Easter gatherings. Each bite combines the perfect balance of sweet and tangy flavors.

Let the richness of chocolate and the creaminess of the frosting transport you to a world of pure bliss. Our Chocolate Easter Cake is more than just a dessert—it’s a celebration of joy, love, and the sweetness of life.

How to make Easy Chocolate Easter Cake

Begin by preheating your oven to 350°F (180°C). Grease an 8-inch (20cm) pan with butter and line it with parchment paper for easy removal of the cake later.

Next, melt the chocolate and butter together using a bain-marie until smooth. Allow the mixture to cool to room temperature.

While the chocolate mixture is cooling, beat the eggs with sugar and salt using a whisk or mixer until they become thick and turn a light yellow color. Mix in the vanilla extract.

Once the chocolate mixture has cooled, add it to the egg mixture and mix until well combined.

Using a spatula, gently fold in the sifted flour until fully incorporated. Pour the batter into the prepared pan.

Bake the cake in the preheated oven for about 25 minutes, or until it is set. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.

Once baked, run a sharp knife completely around the inside edge of the pan to loosen the cake. Let it cool for 10 minutes, then carefully invert it onto a serving plate and allow it to cool completely.

While the cake is cooling, prepare the cream cheese frosting. In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake.

Finally, decorate the cake with chocolate eggs of different sizes and colors for a festive touch. Then, slice and serve, and enjoy your delicious Easter chocolate cake. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other Easter Cakes you may like to try

Delight in the flavors of spring with our Strawberry Easter Cake. Bursting with fresh strawberries and irresistible sweetness, it’s a heavenly treat for your holiday festivities.

Another treat perfect for Easter is this Easter Bunny Coconut Cream Tart! It features buttery cookie layers and a delectable filling made with coconut cream cheese and raspberry jam.

These Flower Tarts are perfect for Easter gatherings. They have a buttery flower shaped crust and are filled with creamy white chocolate and zesty lemon ganache.

Easy Chocolate Easter Cake

Course Dessert

Cuisine American

Keyword chocolate, Easter, Easter cake, easy cake

Prep Time 15

Cook Time 24

Total Time 39

Servings servings

Calories 406kcal

Ingredients

For the cake

7 oz (200g) semisweet chocolate
2/3 cup (150g) unsalted butter
4 eggs
2/3 cup (135g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (60g) all-purpose flour

Cream Cheese Frosting

14 oz (400g) cream cheese
1 tsp (5g) vanilla extract
3 tbsp (60g) honey

For Decoration

Chocolate eggs, different sizes

Instructions

Preheat the oven to 350F (180C). Grease with butter an 8-inch (20cm) pan and line with parchment paper.
Melt chocolate and butter over a bain-marie until smooth. Let cool to room temperature.
Meanwhile beat the eggs with sugar and salt using a whisk or mixer until thick and light yellow. Mix in vanilla extract.
Add melted chocolate and mix until well combined.
Using a spatula fold in sifted flour. Pour the mixture into the prepared pan.
Bake for about 25 minutes until set. Run a sharp knife completely around the inside edge of the pan. Let cool for 10 minutes and invert onto a serving plate. Let cool completely.

Prepare the cream cheese frosting.

In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.
Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.
Decorate with chocolate eggs of different sizes and colors. Enjoy!

Video

Nutrition

The post Easy Chocolate Easter Cake appeared first on Home Cooking Adventure.

Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free

Ella - Home Cooking Adventure — Wed, 06 Mar 2024 14:10:11 +0000

This Oatmeal Carrot Cake is a delightful treat bursting with irresistible flavor! This cake is very easy to make and perfect for satisfying your sweet tooth in a healthier way.

Made with simple, natural ingredients like oats, honey, and fresh carrots, this cake skips the refined sugars but doesn’t compromise on taste. Each bite offers a harmonious blend of hearty oats and sweet, earthy carrots, creating a texture that’s moist and satisfying.

The recipe is straightforward and easy to follow. Just mix together the wet ingredients, eggs, honey, vegetable oil, vanilla extract, and yogurt to create a creamy base. Then, add the dry ingredients stirring until everything is well combined. Gently fold in finely grated carrots to infuse the cake with vibrant color and flavor.

After baking to golden perfection, top it off with a decadent cream cheese frosting, sweetened with honey and flavored with vanilla extract. Finish with a sprinkle of honey-candied walnuts or pecans for a delightful crunch.

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Oatmeal Carrot Cake is sure to impress.

How to make oatmeal carrot cake

Begin by preheating your oven to 350°F (180°C). Grease and line an 8-inch (20cm) pan with parchment paper.

In a mixing bowl, combine the eggs with honey or maple syrup, whisking until well combined. Add the vegetable oil, vanilla extract, and yogurt, and mix until creamy.

Next, incorporate the oat flour, cinnamon, nutmeg, baking soda, baking powder, and salt into the mixture. Stir until all the ingredients are fully incorporated.

Gently fold in the finely grated carrots until it is evenly distributed throughout the batter. Pour the batter into the prepared pan, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely before frosting.

To make the cream cheese frosting, start by combining the cream cheese, honey, and vanilla extract in a separate mixing bowl. Mix until smooth and creamy. Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.

How to make honey-candied walnuts

For an optional garnish, you can make honey-candied walnuts. Preheat the oven to 350°F (180°C). Heat the honey with salt over low heat until it becomes runny. Pour the honey over the walnuts and gently stir to coat them evenly.

Spread the walnuts onto a parchment paper-lined baking sheet and bake for 8-10 minutes until they are toasted. Allow them to cool completely before using them as a garnish for the cake.

Once cooled, slice the cake, serve, and enjoy!

Hope you will try this amazing Oatmeal Carrot Cake and don’t forget to share the photos with me on Instagram.

Other carrot cake recipes you may like to try

This Caramel Carrot Cake is a delectable twist on a classic favorite. With two layers of moist carrot cake and delicious caramel and cream cheese frosting, this cake is sure to impress.

You absolutely must try these Carrot Cake Bites! These bite-sized delights are airy, light, and packed with flavor, complemented by a velvety vanilla cream cheese frosting.

This Refined Sugar Free Carrot Cake features three layers of moist carrot cake, enhanced with toasted pecans, and coated with a delightful light frosting made from cream cheese and whipping cream.

This Carrot Cake Roll is a delightful dessert that’s sure to impress. It features a light and fluffy sponge cake infused with the flavors of carrot and spices. It is rolled up with a creamy filling and finished with a dusting of powdered sugar.

Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free

This is the easiest healthy Oatmeal Carrot Cake you can ever make. it’s refined-sugar free and is made with simple ingredients like oats, honey and fresh carrots.

Course Dessert

Cuisine American

Keyword carrot cake, easy cake, gluten-free, oatmeal, refined sugar-free

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 381kcal

Ingredients

Cake Batter

3 eggs
1/3 cup (120g) honey/maple syrup
1/4 cup (60g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup (80g) yogurt
1 ¾ cup (180g) oat flour
3/4 tsp (4g) baking soda
2 ¼ tsp (10g) baking powder
1 ½ tsp (5g) cinnamon
1/4 tsp (1g) nutmeg
1/2 tsp (3g) salt
9 oz (250g) finely grated carrots , from about 3 medium carrots

Cream Cheese Frosting

14 oz (400g) cream cheese
1 tsp (5g) vanilla extract
3 tbsp (60g) honey

Honey-Candied Walnuts/Pecans – Optional

1 cup (100g) walnuts/pecans
2 tbsp (40g) honey
1/4 tsp (1g) salt

Instructions

Prepare the cake batter.

Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20cm) pan with parchment paper.
In a mixing bowl, add the eggs with honey or maple syrup. Whisk until well combined.
Pour in the vegetable oil, vanilla extract, and yogurt. Mix until creamy.
Add the oat flour, cinnamon and nutmeg, baking soda, baking powder, and salt. Stir until all ingredients are fully incorporated.
Gently fold in the finely grated carrots until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely before frosting.

Prepare the cream cheese frosting.

In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.
Once the cake has cooled, spread the cream cheese frosting evenly over the top of the cake.
Optionally, garnish with honey-candied walnuts or pecans for an extra touch of sweetness and crunch.

How to make honey-candied walnuts, optional.

Preheat the oven to 350F (180C).
Heat the honey with salt over low heat until runny. Pour it over the walnuts and give them a gentle stir to coat evenly.
Place the walnuts onto a parchment paper-lined baking sheet. Bake for about 8-10 minutes until toasted.
Let them cool completely.

Video

Nutrition

The post Easy Oatmeal Carrot Cake – Healthy and Refined Sugar-Free appeared first on Home Cooking Adventure.

Lemon Bundt Cake with Lemon Glaze

Ella - Home Cooking Adventure — Wed, 28 Feb 2024 14:02:24 +0000

This Lemon Bundt Cake is a heavenly dessert perfect for any occasion. This moist and fluffy dessert combines the zesty freshness of lemons with creamy butter, sugar, buttermilk and eggs, creating a symphony of flavors that is a true delight for all to enjoy.

What makes this cake truly irresistible is its finishing touch—a delicious lemon glaze that takes its flavor to the next level. Once baked to golden perfection, the cake is coated with a tantalizing mixture of freshly squeezed lemon juice and sugar. As the glaze sets, it adds a glossy shine, locking in moisture and enhancing the citrusy goodness.

After cooling, a delicate dusting of powdered sugar is sprinkled over the top, adding a touch of sweetness that perfectly complements the tangy lemon flavor. The result is a stunning dessert that not only looks beautiful but also bursts with incredible taste.

Whether enjoyed as a delightful treat for tea time or as the star of any celebration, this Lemon Bundt Cake promises to satisfy your sweet cravings with its irresistible flavor.

How to make Lemon Bundt Cake

Begin with preheating your oven to 350°F (180°C) and preparing a 9 or 10-inch (23-25cm) Bundt pan by greasing it with butter and lightly dusting it with flour.

To make the batter, start by whisking together flour, salt, and baking powder in a medium bowl. In another bowl, combine sugar and lemon zest, then mix in butter and vegetable oil until creamy. Add eggs one at a time, followed by vanilla extract. Gradually mix in the flour mixture, alternating with buttermilk, until smooth and well combined.

Once the batter is ready, pour it into the prepared Bundt pan, spreading it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover it with foil.

After baking, allow the cake to cool in the pan on a wire rack for about 10 minutes. While it cools, prepare the lemon glaze by heating sugar and lemon juice in a saucepan until the sugar dissolves.

Once the cake has cooled slightly, poke holes in the top with a skewer and brush with some of the lemon glaze. Then, invert the cake onto a serving plate, poke holes in the bottom, and brush with the remaining glaze.

Let the lemon Bundt cake cool completely before serving. For a final touch, dust it with powdered sugar before slicing and enjoying this delightful lemon pound cake.

Hope you will try this homemade Lemon Bundt Cake recipe and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how this turns out for you.

Other lemon desserts you may like to try

This Lemon Ricotta Cake is a moist and zesty dessert perfect for any occasion. Tis cake is sure to impress with its irresistible flavor.

Savor the perfect blend of tangy lemon, crunchy poppy seeds, and buterry crumble in our Lemon Poppy Seed Crumble Muffins. These moist and flavorful treats are a delightful way to start your day or enjoy a sweet pick-me-up.

These Lemon Custard Rose Sweet Rolls are soft, pillowy rolls filled with creamy lemon custard and delicately rolled into a beautiful rose shape.

Lemon Bundt Cake with Lemon Glaze

This Lemon Bundt Cake is a heavenly dessert perfect for any occasion. This moist and fluffy dessert combines the zesty freshness of lemons with creamy butter, sugar, buttermilk and eggs, creating a symphony of flavors that is a true delight for all to enjoy.

Course Dessert

Cuisine American

Keyword bundt cake, lemon, lemon glaze, spring

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 406kcal

Ingredients

3 cups (375g) cake flour
2 ½ tsp (10g) baking powder
1 tsp (5g) salt
1 ¼ cup (250g) sugar
lemon zest of 3 lemons
1/2 cup (113g) butter , room temperature
1/2 cup (110g) vegetable oil
4 medium eggs
2 tsp (10g) vanilla extract
1 cup (240g) buttermilk

Lemon Glaze

1/2 cup (120ml) lemon juice ,from about 4 lemons
1/2 cup (100g) sugar

Instructions

Prepare the batter.

Preheat the oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) Bundt pan.
In a medium bowl whisk flour with salt and baking powder. Set aside.
In another bowl mix sugar and lemon zest to release the oils and create a pale yellow mixture. Add butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate flour mixture alternating with the buttermilk, until all is well incorporated.
Pour the batter into the prepared pan.
Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
Allow to cool slightly into the pan onto a rack for about 10 minutes.

Meanwhile, prepare the lemon glaze.

In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
Invert and poke the cake with a skewer and brush all over with the remaining lemon glaze.
Let it cool completely before serving.
Dust with powdered sugar and enjoy!

Video

Nutrition

The post Lemon Bundt Cake with Lemon Glaze appeared first on Home Cooking Adventure.