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    You are in: Home / Recipes / Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries Recipe
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    Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries

    Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries. Photo by carmenskitchen

    1/1 Photo of Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    carmenskitchen's Note:

    This is not an ultra decadent cake, rather it is fresh and light and works well after a heavier meal. Can be arranged very pretty on the plate with the berries and maybe a sprig of mint. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Lemon Cream Cake

    Lemon Whipped Cream

    Directions:

    1. 1
      Heat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
    2. 2
      In large bowl, mix sugar, butter, eggs, vanilla and lemon extract; beat three minutes, until light and fluffy. Add remaining cake ingredients; mix on medium speed, scraping bowl often until well combined.
    3. 3
      Pour batter into pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
    4. 4
      When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel. Beat with mixer on high speed until stiff. Serve with cake and berries.

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    Nutritional Facts for Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 956.0
     
    Calories from Fat 438
    45%
    Total Fat 48.7 g
    74%
    Saturated Fat 29.5 g
    147%
    Cholesterol 249.3 mg
    83%
    Sodium 815.1 mg
    33%
    Total Carbohydrate 118.3 g
    39%
    Dietary Fiber 1.7 g
    6%
    Sugars 67.9 g
    271%
    Protein 13.2 g
    26%

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