Glazed Lemon Bundt Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 236.59 ml butter, softened
- 473.18 ml sugar
- 4 eggs
- 7.39 ml lemon extract
- 7.39 ml vanilla extract
- 709.77 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 236.59 ml milk
- 14.79 ml grated lemon peel
-
GLAZE
- 59.14 ml lemon juice
- 14.79 ml water
- 2.46 ml lemon extract
- 177.44 ml sugar
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
-
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.
RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
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..... ;)