Glazed Lemon Bundt Cake

"From Taste of Home. Living in Florida means I usually have a source for fresh lemons even though I don't have a lemon tree. Those who do usually have an over-abundance and are happy to share their bounty. If not, it's easy to find local growers selling their fresh citrus. It really makes a difference in the lemony flavor, but this is still good if you can't get fresh. : )"
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
12-16
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ingredients

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directions

  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Beat in extracts.
  • Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • Stir in lemon peel.
  • Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
  • Place waxed paper under rack.
  • Combine glaze ingredients; drizzle over the warm cake.
  • Cool completely before serving.
  • Yield: 12-16 servings.

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Reviews

  1. Mmm...This is a GREAT cake! I made it as directed using half sugar half Splenda in the cake and glaze. I also poked holes in the cake still in the pan and poured the glaze on it then. This cake has a wonderful dense soft texture and a light buttery lemon flavor. Everyone at my work devoured it! Made for the Beverage tag game.
     
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RECIPE SUBMITTED BY

Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)
 
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