The musical "Waitress"
Glazed Lemon Tube Cake
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 16 servings.
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
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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1-1/2 teaspoons lemon extract
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1-1/2 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup 2% milk
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1 tablespoon grated lemon zest
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GLAZE:
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1/4 cup lemon juice
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1 tablespoon water
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1/2 teaspoon lemon extract
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3/4 cup sugar
Directions
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1.
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, 1 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.
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2.
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 piece: 350 calories, 13g fat (8g saturated fat), 78mg cholesterol, 251mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 5g protein.
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