Lemon Rum Cake From Scratch

Great for every party.

Lemon rum cake from scratch.

1 1 4 cups all purpose flour. 1 cup sugar. Lemon zest if desired. Preheat oven to 350 degrees f 175 degrees c.

Rum cake from scratch is dense rich and soaked with flavorful thick butter rum sauce. I used this tube pan. You can use a bundt pan. Step 2 whisk flour lemon zest salt baking powder and baking soda together in a bowl.

In a large bowl combine cake mix and flour. In the bowl of your stand mixer mix the oil milk lemon juice and zest sugar baking powder eggs and vanilla. 1 1 2 teaspoons baking powder. 1 2 teaspoon salt.

In another bowl mix eggs with oil milk lemon juice rum vanilla extract and rum flavoring. Grease a bundt pan and set aside. Butter and flour two 8 inch cake pans tapping out excess flour. 1 4 cup land o lakes butter with canola oil melted.

Totally scratch made rum pound cake with rum glaze. A stand mixer will make your life immensely easier. I can t imagine all this mixing by hand or even with a hand mixer. Liisa would always pull out her beautiful bundt pan coat it with sugar and then bake up a rum laced yellow cake to golden perfection.

3 4 cup milk. A good rule of thumb when baking pound cakes is. 1 1 2 sticks 12t 170g unsalted butter softened 1 1 2 cups 300g sugar 4 large eggs room temperature if cold place in a bowl of warm water for 5 min. Actually it s probably more accurately called butter rum cake since the key ingredient to its decadence would make paula dean proud.

1 to 2 tablespoons lemon juice. Preheat oven to 350 degrees f. 2 teaspoons freshly grated lemon zest. 1 large land o lakes egg.

Add half of this mixture to the dry ingredients and beat on medium speed for 1 2 minutes or until the batter is smooth.