Recipe by memyselfandI
"Amazingly sweet and tangy lemon Bundt® cake."
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2 1/3 cups
1 1/2 teaspoons
1 1/2 cups
1 1/3 cups
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!
when i baked it it boiled and ended up looking terrible. it did taste good
Amazing! I followed the recipes completely without any changes and the cake turned out moist, tangy and sweet. THANK YOU!!!
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.
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.
I didn't change a thing when I made this recipe. It was very moist and because it didn't mention greasing the pan I didn't, and it turned out fine! I personally think it's flavor could be enhanced by adding some white or dark chocolate chunks to the batter... Something to think about as you enjoy the lemony deliciousness! My husband (who doesn't generally like cakes) really enjoyed this, as did all who had a slice at the BBQ we brought it to. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Crumbly Lemon Bundt Cake with Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 185
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