Glazed Lemon Bundt Cake Recipe
Glazed Lemon Bundt Cake Recipe photo by Taste of Home

Glazed Lemon Bundt Cake Recipe

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4.5 24 26
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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.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

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

Nutritional Facts

1 slice: 352 calories, 13g fat (8g saturated fat), 86mg cholesterol, 263mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 5g protein

Directions

  1. 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.
  2. 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.
  3. Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving. Yield: 12-16 servings.
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.


Reviews for Glazed Lemon Bundt Cake

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 17, 2016

"Great recipes, however the two of sugar barely made it sweet. I wasn't able to taste the lemon flavor with 11/2 tsp of lemon extract and the lemon peel. But cake is very moist and fluffy"

MY REVIEW
Reviewed May. 2, 2016

"I made it dairy free by using Earth Balance instead of butter and vanilla non-dairy milk instead of milk. Such a delicious cake! It was tender, moist, and had just the perfect amount of lemon."

MY REVIEW
Reviewed Apr. 30, 2016

"Yummy lemon flavor. Made for a girl's brunch - PERFECT.

To vah4bm: you didn't follow the recipe to a "T", as you stated, if you used skim milk instead of 2%. Also, the recipe directions say to beat in extracts ( with an "s") which would include the vanilla extract. Hmmmm, perhaps your cake didn't turn out because you didn't follow directions . . ."

MY REVIEW
Reviewed Feb. 29, 2016

"This cake is AMAZING!!!! I never have any luck with bundt cakes mine usully turn out dry and crumbly NOT THIS ONE!! This cake baked up Beautifully! Melted in my mouth!! So moist with a beatiful texture!!! I will definitely make this cake again!"

MY REVIEW
Reviewed Sep. 8, 2015

"It looks great, my favorite recipe now, love it !!"

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