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Glazed Lemon Bundt Cake

 Glazed Lemon Bundt Cake
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.
12-16 ServingsPrep: 15 min. Bake: 1 hour + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons McCormick® Pure Lemon Extract
  • 1-1/2 teaspoons McCormick® Pure 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 McCormick® Pure Lemon Extract
  • 3/4 cup sugar


  • 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

2 of 2

Glazed Lemon Bundt Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.