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Lemon Rum Bundt #BundtBakers

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Thank you for joining us today for this month’s Bundt Bakers.

It has been such a fun group to be a part of, especially since I love baking bundts.

Believe it or not, this is my first submission since joining the group with my daughter. I have thoroughly enjoyed the bundts she has prepared for the last couple events.

This month, the theme is baking with booze. It didn’t take me long to come up with this Lemon Rum Bundt. I topped this moist, crumby cake with a lemon rum syrup and then a lemon and rum infused icing drizzle.

Living the Gourmet: Lemon Rum Bundt #BundtBakers

Yields 8-10

Lemon Rum Bundt

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

    For Lemon Bundt:
  • 1 cup vanilla cake mix
  • 1 cup all-purpose flour
  • 1/4 cup canola oil
  • 3/4 cup milk
  • Juice of 1/4 lemon
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • Zest of 1 lemon
  • 1 teaspoon vanilla
    • For Rum Sauce:
  • 1/4 cup rum
  • 1/4-1/2 cup sugar
  • Juice of 1 lemon
    • For Icing Drizzle:
  • 1 cup confectioner's sugar
  • 2-3 tablespoons Rum Sauce (recipe listed above)

Instructions

    For the Lemon Bundt:
  1. Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
  2. In a large bowl combine cake mix and flour. Set aside.
  3. In the bowl of your stand-mixer, mix the oil, milk, lemon juice and zest, sugar, baking powder, eggs, and vanilla. Add the flour mixture and beat slowly until all the ingredients are incorporated and the batter is smooth.
  4. Pour cake batter into the prepared bundt pan and bake for 40-45 minutes or until a cake tester comes out clean.
  5. Let cool completely before turning over to a cake plate.
    6. For the Rum Sauce:
  6. In a small saucepan, whisk together rum, sugar and lemon juice. Bring to a simmer. Reserve about 2 tablespoons of the rum sauce for the icing drizzle. Slowly, pour the sauce over the bundt and let it absorb.
    7. For the Icing:
  7. In small bowl, whisk together confectioner's sugar and reserved rum sauce until a thick icing comes together. Drizzle liberally over the bundt and let set.
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https://livingthegourmet.com/2014/11/lemon-rum-bundt-bundtbakers.html

 

Living the Gourmet: Lemon Rum Bundt #BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. This month’s theme is liqueur and our gracious host is Lauren From Gate to Plate.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

This month’s #BundtBakers:

BundtBakers


Enjoy with Love,
Catherine
xo
**Linking up to these parties / Wow Us Wednesday

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Reader Interactions

Comments

  5. Comedy Plus says

    I'll take it without the booze and especially rum. I do love a good lemon bundt cake though. A lot. Have a fabulous day Catherine. ♥♥♥
    Reply

  10. Nee says

    What a delicious cake , just so moist and tender ... which reminds me to check my fruitcake to see if the gave it the rum when I was down . Thanks Catherine for your prayers and well wishes , I have a lot of catching up to do , so be back soon dear and and blessing to you and your dear family :) ~~Nee~~
    Reply

  16. Big Daddy Dave says

    Catherine, WOW! Your bundt cake is killer good looking! Moist and packed with flavor... I'll have 2 slices of that for breakfast...with my coffee! It is amazing just how many different bundt cake recipes there are isn't it?! Have a great Thanksgiving! Take Care, Big Daddy Dave
    Reply

  19. Deb C says

    I'm saving this recipe! I just made a pistachio bundt cake, and am thinking it would also be nice for Christmas since it is green. I'm following you gals on Pinterest now.
    Reply

  23. Jelena says

    I never would have thought to combine lemon and rum, but now I can see how great they could work together. Beautiful:))
    Reply

  24. Ginny Hartzler says

    This looks so moist and mouthwatering! We were married in a very conservative Mennonite church. And the baker accidentally put rum in our wedding cake, so embarrassing! But since none of the guests had ever imbibed, they wondered what the strange flavor was. In order to check it out, they kept coming back for more!
    Reply

  25. Dottie Sauchelli Balin says

    Dear Catherine, How wonderful and very lemony. I love to make Bundt cakes too, they just look so pretty in the shape of the bundt pan. This recipe is delightful and must be a refreshing flavor with the lemon, especially the Lemon Rum. Love the flavor of lemons and a perfect recipe. That is so nice that you shared in the "Bundt Bakers" group with Tammy. I have to go into each site and checkout their recipes. Your photos are outstanding and look so marvelous. Thank you for sharing your marvelous recipe. Have a blessed day, dear friend! Dottie :)
    Reply

  30. Louise says

    Hi Catherine:) Who can resisit the flavors of rum and lemon united? Not me that's fir sure. I'm very curious about adding the first two ingredients of this cake mixture. Is that a cup of vanilla cake mix and an additional cup of all purpose flour? Very interesting:) I totally missed Bundt Pan Day this year. I don't know what tree I was sleeping under, lol...Thank goodness for events like this to keep the Bundt alive. I may even check into next month's theme, if I remember, lol... Your cake, of course, looks amazing and I am quite sure it even tastes better than it looks!!! Thank you so much for sharing, Catherine...It seems everyone in the family has that bundt touch:)
    Reply

  31. Margaret Mallard says

    What a delicious cake you have shared with us. I am now so hungry after coming by here tonight. Can't wait to try this recipe. Thank you so much for sharing this with us. I love your site and am excited I have a new computer and can come by more often. Hope you have a wonderful Thanksgiving Love Maggie
    Reply

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