Luscious Lemon Oreo Bliss Bundt Cake

Name: Luscious Lemon Oreo Bliss Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Ingredients: • 2 1/2 cups all-purpose flour • 2 1/2 tsp baking powder • 1/2 tsp salt • 1 cup unsalted butter, softened • 2 cups granulated sugar • 4 large eggs, room temperature • 1 tbsp lemon zest (from about 2 large lemons) • 1/4 cup fresh lemon juice (from about 2 large lemons) • 1 tsp pure vanilla extract • 1 cup whole milk • 1 1/2 cups crushed Oreo cookies (about 18-20 cookies) Lemon Glaze: • 1 1/2 cups powdered sugar • 3-4 tbsp fresh lemon juice (from about 1 large lemon) • 1/2 tsp lemon zest (optional, for garnish)

1 step

Prep:20minCook:50min

Indulge in the delightful fusion of tangy lemon and sweet Oreo cookies with our Luscious Lemon Oreo Bliss Bundt Cake. This moist, flavorful cake boasts a harmonious balance of zesty citrus notes and creamy, chocolatey Oreo chunks, all wrapped up in an elegant bundt shape. Topped with a silky lemon glaze that adds a touch of extra brightness, this cake is perfect for any celebration, a cozy afternoon tea, or simply satisfying your sweet tooth. Treat yourself and your loved ones to this heavenly dessert that promises to be a crowd-pleaser!

Updated at: Thu, 17 Aug 2023 03:17:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories526.4 kcal (26%)

Total Fat20.4 g (29%)

Carbs82 g (32%)

Sugars56.9 g (63%)

Protein5.9 g (12%)

Sodium284.7 mg (14%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 ½ cupsall-purpose flour

2 ½ tspbaking powder

½ tspsalt

1 cupunsalted butter

2 cupsgranulated sugar

4eggs

1 Tbsplemon zest

¼ cupfresh lemon juice

1 cupwhole milk

1 ½ cupsOreo cookies

1 ½ cupspowdered sugar

fresh lemon juice

½ tsplemon zest

Instructions

Step 1

• Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan. • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. • In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. • Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. • Gently fold in the crushed Oreo cookies, distributing them evenly throughout the batter. • Pour the batter into the prepared bundt cake pan, smoothing the top with a spatula. • Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. • Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. • While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and 3 tablespoons of lemon juice in a small bowl. Adjust the consistency by adding more lemon juice or powdered sugar, as needed, until you achieve a pourable glaze. • Once the cake is completely cooled, pour the lemon glaze evenly over the top of the cake, allowing it to drip down the sides. Sprinkle the optional lemon zest on top for garnish. • Let the glaze set for a few minutes, then serve the cake and enjoy!