Red, White & Blue Lemon Bundt Cake

Memorial weekend is upon us! Of course, this weekend is truly about remembering and honoring those who gave their lives to serve our country. So to the men and women who have served or continue to serve our country, I thank you for your sacrifice and dedication!

I always look forward to this long weekend, typically spent with family and of course food! This year my birthday falls over Memorial weekend (don’t ask my age; I’m not telling!) and I knew when I was writing this blog that I just HAD to make a cake! This summer, bundt cakes are all the trend. To honor Memorial Day, I made it  red, white and blue. This lemon bundt cake isn’t just beautiful to look it, it’s delicious, too!

Wow your guests this Memorial Day with this festive red, white and blue lemon bundt cake. They’ll think you’re a pro baker – it’ll be our little secret how easy this dessert really is!

- Amber 

Preheat oven to 325°F. Combine Packet 1, ½ cup melted butter and 1 cup water in a large bowl; blend well. Do not over mix; batter will be lumpy. Divide batter evenly into 3 bowls. Add red food coloring to one and blue food coloring to another. The more color you add, the more saturated the color will be. I used about 1/3 of the bottle. Gently fold in until food coloring is even.

Patriotic Bundt Cake prep

Spread batter into a greased Bundt pan in layers. I put red on the bottom, white in the middle and blue on top so that when I flipped the pan they were in the traditional red, white and blue order.

Patriotic Bundt Cake prep

Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Remove from pan. Combine Packet 2 with remaining 2 tablespoons melted butter and 1-2 tablespoons water; whisk until smooth. Drizzle over top and sides of pound cake. Surround cake with fresh berries.

Red, White & Blue Lemon Bundt Cake

Similar Posts

Red White Blue Lemon Bundt Cake

Ingredients

  • ½ cup and 2 tablespoons butter, melted and divided
  • 1 cup and 1-2 tablespoons water, divided
  • 1 bottle red food coloring
  • 1 bottle blue food coloring
  • Fresh raspberries
  • Fresh blueberries

Directions

  1. Preheat oven to 325°.F. Combine Packet 1 of Sunny Lemon Pound Cake Mix, ½ cup butter (melted) and 1 cup water in a large bowl; blend well. Do not over mix; batter will be lumpy.
  2. Divide batter evenly into 3 bowls. Add red food coloring to one and blue food coloring to another. The more color you add, the more saturated the color will be. I used about 1/3 of the bottle. Gently fold in until food coloring is even.
  3. Spread batter into a greased Bundt pan in layers. I put red on the bottom, white in the middle and blue on top so that when I flipped the pan they were in the traditional red, white and blue order.
  4. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Remove from pan.
  5. Combine Packet 2 of Sunny Lemon Icing Mix with remaining 2 tablespoons butter (melted) and 1-2 tablespoons water; whisk until smooth. Drizzle over top and sides of pound cake. Surround Cake with fresh berries.
Makes about 12 servings.

Tips and Hints

  • To make the frosting a little bit thicker, only use 1 tablespoon of water.
  • Make your frosting festive by adding food coloring to it.
  • When adding food coloring to batter, note that when it bakes the color will become lighter, so it takes more food coloring than you think!
  • To make a fun pattern in your cake, use a toothpick to swirl the colors.
  • This could done with our Absolutely Almond Pound Cake Mix, too, if you’re not a fan of lemon. Make your own frosting with powdered sugar, vanilla and either milk or orange juice.
  • When you spray your pan, I recommend using a spray that has flour in it so that your cake comes out flawlessly!
  • Lighten it up: use ½ cup plain Greek yogurt in place of the butter in the cake.
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