Glazed Lemon Bundt Cake Recipe
- 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
- 1/4 cup lemon juice
- 1 tablespoon water
- 1/2 teaspoon lemon extract
- 3/4 cup sugar
- 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.
1 slice: 352 calories, 13g fat (8g saturated fat), 86mg cholesterol, 263mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 5g protein.
Reviews for Glazed Lemon Bundt Cake
"First time trying this simple but easy to follow recipe! I made this cake this morning without the icing,(it's really awsome with no icing) and the cake is super moist and fluffy has a nice crunchy top and it was just amazing! I will be putting this one in my personal at home book of recipes! Just the perfect amount of lemon flavor not too much but just perfect. Thank you For sharing this one! I have made another online lemon cake and it wasn't this good too lemony. But this was perfect. Must have this again!"
"I made this recipe for my grandson's birthday and he went crazy for it. He's always loved lemon ever since he was a baby and this was a huge hit with him. As MelissaLovesCoffee mentioned below, I also made this with Earth Balance dairy free margarine and almond milk and it worked perfectly."
"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"
"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."
"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 . . ."
"It looks great, my favorite recipe now, love it !!"
"I made this for my moms birthday and everyone who ate it loved it. It didn't last for more than a day"
"Very good recipe. This makes a nice big,tall cake. It tastes delicious! I sometime add coconut to the batter for additional taste and texture."
"This recipe is a favorite for when I want something lemon-flavored. It's a little messy when brushing on the glaze, but nothing that a little waxed paper under the cooling rack can't handle. I'm not sure what vah4bm is talking about; I have the original recipe clipping from 1999, and it says "beat in extracts." That includes vanilla."
"I've baked this Bundt cake Recipe just as is, and it is SUPER DELICIOUS!!! Everyone loved it! Five Stars!!"
"Trying recipe for first time"
"Followed recipe to the letter and it bombed. Batter overflowed the pan, then collapsed. Used skim milk instead of 2%. This recipe is $#!T... useless! Oh, and vanilla is an ingredient but not listed in the directions. The editor needs to rethink his/her attention to detail."
"I made this cake for a co-worker who doesn't like traditional birthday cakes (hates frosting)...everybody LOVED it! It is very filling and just the perfect amount of crunchy outside and soft inside."
"I like how the out side tasted crunchy...the glaze didnt soak in very good."
"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."
"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."
"This is my dad'd favorite cake. It isn't dry at all. We love it."
"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."
"easy to make, but where is the glaze recipe that it says makes it so good?"