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Glazed Lemon Bundt Cake Recipe

Glazed Lemon Bundt Cake Recipe photo by Taste of Home

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A sunny lemon-flavored cake is just the dessert to brighten up a gray winter day (or any day). Lemon peel provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust.

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Glazed Lemon Bundt Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12-16 Servings

15 60 75

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 tablespoon grated lemon peel
GLAZE:
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

Directions

In a large 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.

Nutritional Facts 1 serving (1 slice) equals 352 calories, 13 g fat (8 g saturated fat), 86 mg cholesterol, 263 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Glazed Lemon Bundt Cake in Taste of Home February/March 1999, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

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Reviewed on Mar. 16, 2013 by donnaraye45

Love this moist, tangy cake! Two of my family request this for birthdays instead of "traditional" birthday cake!

Reviewed on Jan. 24, 2013 by omahataxidriver

I like how the out side tasted crunchy...the glaze didnt soak in very good.

Reviewed on Jan. 17, 2013 by wingsnutoo

This came out wonderful. I didn't have milk on hand only half and half and I used 1/2 butter and 1/2 margarine as that is what I had. This was light and tasty. I boiled the glaze to melt the sugar before I glazed the cake.

Reviewed on Oct. 01, 2012 by CookingKev

I made this yesterday to go with a fish and seafood dinner my parents' made. This was excellent! My only criticism is that the glaze wasn't very glazy (not sure that's a word). It wound up being clear and didn't give the cake the nice look. I repeated the glaze without any better luck. I just topped it with powdered sugar and it was great.

Reviewed on Aug. 02, 2010 by Flora Colboch

This is my dad'd favorite cake. It isn't dry at all. We love it.

Reviewed on Jun. 11, 2010 by livelylovelylinda

Delicious cake, easy to make

Reviewed on May. 13, 2010 by apronlove

I don't know how many times I've made it! It was the very first cake I ever baked as a 10-year-old. It's loaded with nostalgia for me...but generally speaking, it's very nice and slightly tangy.

Reviewed on Dec. 19, 2009 by Heidi is Cool

Easy to make, but where is the glaze recipe that it says makes it so good?