Glazed Lemon Bundt Cake Recipe
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Glazed Lemon Bundt Cake

By: John Thompson  
"A sunny lemon-flavored cake is just the dessert to brighten up a gray winter day (or any day). Lemon peel provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust."

Rating: This weblink has been rated 71 times with an average star rating of 4.3 Read Reviews (62)

Rate/Review | 1,952 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup butter or margarine, 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 milk
  • 1 tablespoon grated lemon peel
  • GLAZE:
  • 1/4 cup lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract
  • 3/4 cup sugar

Directions

  1. In a mixing bowl, cream butter and sugar. 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. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F 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. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by NC baking girl 
5 stars for the cake LOVED it!!! It was delicious, the glaze however I just couldn't make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2008 by Johnson0210 
This is my first review though I have used a number of the site b4. This is a really good cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2008 by ChefNan 
For more lemon flavor--totally skip the milk and substitute with a cup of lemon juice. For a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2008 by Moonsweeper 
This cake is excellent! It's one of my favorite cakes I have ever made. You really should... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by GodivaGirl 
A very moist and light cake. I used 4 mini bundt pans (baked 30 minutes) and 1 mini loaf pan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by Ritak96 Supporting Member (Click to learn more about Supporting Membership)
This tuned out so well. Following other reviewers advice, I replaced the milk and lemon... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2008 by MySweetCreations Supporting Member (Click to learn more about Supporting Membership)
This is very light tasting, to the point you can barely taste the lemon at all. I added much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by P.Smith 
I've never been a big fan of desserts, but this is very good. It has just the right balance of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by mom23boysn1girl 
I decided to whip this cake up since I was craving a nice lemon flavor. I used the prescribed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by ~TxCin~ILove2Ck 
This was an excellent cake. Very moist and great texture. Mild lemony flavor in the cake. The... MORE

 
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