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Glazed Lemon Tube Cake

This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. —John Thompson, Vandalia, Illinois
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 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 zest
  • GLAZE:
  • 1/4 cup lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract
  • 3/4 cup sugar


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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. Beat in lemon zest.
  • Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.
Nutrition Facts
1 slice: 350 calories, 13g fat (8g saturated fat), 78mg cholesterol, 251mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 5g protein.

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Average Rating:
  • ktype
    Feb 10, 2021

    This was delicious. Next time I'll add a little more lemon flavoring.

  • Myron
    Jan 25, 2021

    I love just the right lemonyness of this cake. The batter is thick but bakes beautifully and the glaze adds the extra lemonyness it deserves. THIS is a keeper!!!!!

  • robbrd
    Jan 20, 2021

    I've been making this since it first showed up in a magazine years ago. This is a favorite treat if you have to serve dessert after a heavy meal. Of course, it is a favorite in the spring and summer months, too. So good!

  • smurfpam
    Jan 19, 2021

    I would give this a 5 star because the cake is really good, but the glaze is not. I will make this again but use a glaze using 10x sugar. But thanks for sharing loved the cake.

  • Pat
    Jan 17, 2021

    Really good moist cake with a crunchy top. I was concerned about putting granulated sugar in the glaze instead of confectioner sugar, but it was perfect with just the right amount of lemon

  • bakesalittle
    Jan 17, 2021

    We had guests coming so when I saw this recipe I said that is what I will make. I skipped the glaze because we served it with ice cream and chocolate sauce. It was a major hit with everyone even with a husband who doesn't usually like cake. I used King Arthur whole wheat flour which probably made it a little denser than regular flour but it was still light and tasty. To make the lemon flavor more intense I added 10 drops of lemon essential oil. Kudos to the developer of this recipe, it's a keeper

  • Gail
    Jan 16, 2021

    I followed the recipe exactly but it was just ok. Nice soft texture but lacking in a distinct flavor. Probably won’t make it again

  • rochelle
    Jan 15, 2021

    I used whole milk, and grated a orange besides the lemon. For the glaze, I used powdered sugar and whole milk, and grated a orange and lemon. I put a little lemon extract in the glaze as well. Much better....this was awesome!

  • slmacbeth
    Mar 19, 2018

    Pretty good, it was a hit at church

  • Steph
    Jan 14, 2018

    Cake came out moist and fluffy with a nice crust on the top. The lemon glaze is a nice addition to the cake.