Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

 Made  times

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

163
  1. 192 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

For more lemon flavor--totally skip the milk and substitute with a cup of lemon juice. For a prettier cake--instead of greasing and flouring, grease then use sugar. It works better than flour a...

Most helpful critical review

This cake ended up with a thick, dense texture that my husband said tasted like it was made with pancake batter. I'm guessing it's because there's no baking soda?

Most helpful
Most positive
Least positive
Newest

For more lemon flavor--totally skip the milk and substitute with a cup of lemon juice. For a prettier cake--instead of greasing and flouring, grease then use sugar. It works better than flour a...

5 stars for the cake LOVED it!!! It was delicious, the glaze however I just couldn't make myself pour over it, it was way too wet, maybe I did something wrong, but I used "lemon glaze" instead,...

This is my first review though I have used a number of the site b4. This is a really good cake but I have say, follow the exact recipe. I have now made this cake twice. The first time I tried th...

This tuned out so well. Following other reviewers advice, I replaced the milk and lemon extract with a cup of fresh lemon juice ( I was given a bowl full of lemons ). I also used sugar to repl...

This cake is excellent! It's one of my favorite cakes I have ever made. You really should follow the directions exactly, including using the glaze. I mixed the cake by hand in a bowl with a wood...

A very moist and light cake. I used 4 mini bundt pans (baked 30 minutes) and 1 mini loaf pan (baked 45 minutes). I added the juice of 2 lemons and zest in place of the extract in the batter. Fo...

I've never been a big fan of desserts, but this is very good. It has just the right balance of sweet and tart, and produces a light, moist cake. I cut the recipe in half (just my wife and I), us...

I decided to whip this cake up since I was craving a nice lemon flavor. I used the prescribed amount of lemon extract and also added the juice of one fresh lemon along with the zest of two lemon...

This is very light tasting, to the point you can barely taste the lemon at all. I added much more lemon juice after reading others comments and next time I will add even more. I made the icing w...

Other stories that may interest you