Crumbly Lemon Bundt Cake with Glaze Recipe

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Feb 17, 2013

This was absoultely, positively, delicious!!! It was very easy to make. Because I made it in a stoneware bundt pan, I ended up cooking it an extra 20 minutes. It came out of the pan beautifully. The glaze pools around the cake, so I kept spooning it back on until the whole cake was covered. Because of this, I'll pour the glaze on a separate pan next time and tansfer it to the serving dish when it has hardened a bit (just to make it a little neater). I made it for Valentine's Day, so after adding the glaze, I added some pink and white heart-shaped sprinkles while it was still warm, and they set into the glaze. It looked beautiful! The glaze soaked into the cake at the bottom and made a crust all around and the taste was just perfect. I will be making this many times!

—Kim C.

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Mar 25, 2013

The flavor of this cake is outstanding. Just the right amount of lemon flavor. I was surprised, I expected the taste to be more overpowering with all the lemon juice and extract in it. I absolutely loved this. The only issue I had, and that's probably on me, was that the glaze did not stay on top of the cake, it soaked into the cake. I reapplied every so often, and only used about half of the glaze, but I ended up with no glaze on top and a sugary, grainy, sticky layer on the bottom. I think I didn't bake the cake long enough, it was done but still quite pale on top and extremely moist and dense inside. Definitely not crumbly. I will make this again, it just tastes too good, and that time I will bake it longer and see if that helps.

—Moppel

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4 Ratings

Mar 20, 2013

I thought 2 1/3 cups of sugar seemed like a huge amount, so I cut it down to 1 cup. I also used only 3/4 of the oil. I wanted to do half applesauce, half oil but realized I didn't have applesauce. Despite these changes it still worked out well. It was plenty sweet enough especially with the glaze. I didnt have lemon extract but substituted lemon zest, about 2 Tbsp. The texture seemed a little dense , probably due to these changes, but it was still worth serving to company.

—audlyn

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Mar 14, 2013

Amazing! I followed the recipes completely without any changes and the cake turned out moist, tangy and sweet. THANK YOU!!!

—zuzka

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Nutrition

Calories
545 kcal
27%

Carbohydrates
84.3 g
27%

Cholesterol
56 mg
19%

Fat
20.6 g
32%

Fiber
0.9 g
4%

Protein
6 g
12%

Sodium
481 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crumbly Lemon Bundt Cake with Glaze

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 545
Calories from Fat: 185

% Daily Value *
Total Fat 20.6g 32 %
Saturated Fat 3.2g 16 %
Cholesterol 56mg 19 %
Sodium 481mg 19 %
Potassium 129mg 4 %
Total Carbohydrates 84.3g 27 %
Dietary Fiber 0.9g 4 %
Protein 6g 12 %
** Sugars 59.2g
Vitamin A 3 %
Vitamin C 13 %
Calcium 11 %
Iron 18 %
** Thiamin 27 %
Niacin 24 %
Vitamin B6 3 %
Magnesium 5 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.