Glazed Lemon Bundt Cake
photo by Leslie
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Yields:
-
12-16 slices
- Serves:
- 12-16
ingredients
- 1 cup butter or 1 cup margarine, softened
- 2 cups sugar
- 4 eggs
- 1 1⁄2 teaspoons lemon extract
- 1 1⁄2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 tablespoon grated lemon peel
-
Glaze
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1⁄2 teaspoon lemon extract
- 3⁄4 cup sugar
directions
- In a mixing bowl, cream butter and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
- Stir in lemon peel.
- Pour into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; invert onto a serving plate.
- Cool 10 minutes longer.
- Combine glaze ingredients.
- Drizzle over warm cake.
- Cool completely before serving.
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Reviews
-
This recipe was made as per instructions exactly. If you truly like lemons, this cake is not for you. The cake was dry, even though I tested it towards the time limit. Further, the cake had no lemon flavor, other than the glaze. If real lemon juice were added to the recipe, it would have given it some zing, but with just lemon extract (in addition to the vanilla extract) and one tablespoon lemon zest (most recipes I've seen require at least a quarter cup), this recipe has no kick. It could be fine if all you want is a yellow cake, but even then, it's too dry.
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What a delicious cake! Very easy to make and it slid out of my bundt pan like a dream. The lemon flavour is just as intense as I like it to be....perfect! I did make the glaze into a lemon icing simply for the look of it as I used this for a catering job. It got rave reviews from all, everyone loved it! Made for Aussie Swap :)
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I made this for all the lemon lovers in our house and it is one great cake! The glaze has a very lemony taste and it's so good that I think I'll double it when I have all the family over next week. And the cake was so moist -- not too light and not too dense, just perfect. I'm going to double the amount of the lemon extract in the cake dough next time, but as I said we all love lemons. A great hit in our house!!!
RECIPE SUBMITTED BY
<p>I live on the Oregon Coast with husband and four boys. I am able to stay at home with them and hold down the fort. I have many cookbooks which I enjoy searching through for our family favorites. I recently started working as a home health care worker for seniors with disabilities (which I absolutely love), I love to quilt, crochet, bake, read, garden, watch the rain (which happens quite frequently here) and play with my kids. <br /><br />I am passionate about canning, canning, canning. I will admit I like admiring all the hard work after the jars are placed on the shelves. hehee I am all for if I can make it myself I will. Yes...I am frugal. I also love to bake. Especially homemade bread. I will continue to do so until arthritis takes over my hands. Then I will use more of the mixer for the kneading part. <br />All recipes I post are ones I've made and are our famiy favorites. <br /><br />I love pretty flowers. These flowers grace our yard every year. I could watch them all day long and be perfectly content! <br /><a href=http://s260.photobucket.com/albums/ii24/zauggrc/?action=view?t=2008flowers008.jpg target=_blank><img src=http://i260.photobucket.com/albums/ii24/zauggrc/2008flowers008.jpg border=0 alt=Photobucket /></a></p>
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