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Glazed Lemon Bundt Cake
SUBMITTED 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."
RECIPE RATING:
Read Reviews
(28)
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PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
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Servings
US
METRIC
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
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DIRECTIONS
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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REVIEWS
Reviewed on Jan. 26, 2007 by
NC baking girl
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NC baking girl
Jan. 26, 2007
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, and the 2 went together beautifully. Thank you for this cake recipe, just what I was looking for. :) But a note to make, make sure you listen to the grease and FLOUR part, I had a new bundt pan and it said that flouring wasn't necessary --well it was for this recipe, the cake finally came out with some effort and no longer looked very pretty, but tasted excellent, just glad I wasn't serving it for guests. Lemon Glaze: 1 1/2 tb lemon juice, 1 1/2 c powdered sugar, 1 tb sugar, 3 tb melted butter, 1/2 t lemon extract, and yellow food coloring.
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29 users found this review helpful
5 stars for the cake LOVED it!!! It was delicious, the glaze however I just couldn't make...
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Reviewed on Apr. 20, 2008 by Johnson0210
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Johnson0210
Apr. 20, 2008
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 the frosting recommended by others. USE THE ORIGAL FROSTING ON THE RECIPE. It is a lot better and so moist and lemony. It looks waterish but don’t panic just use it. With a toothpick punch holes all over the cake about 20 mins after you finish baking. Pour the original frosting over it. Do it slowly with a spoon and try and get it to stay on the cake as oppose to all just running off the side. Believe me it will be very moist and lemony. The other frosting that others recommended is good but not half as moist or lemony. Don’t let the watery effect of the mixture put you off, it works
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14 users found this review helpful
This is my first review though I have used a number of the site b4. This is a really good cake...
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Reviewed on Nov. 7, 2008 by
ChefNan
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ChefNan
Nov. 7, 2008
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 and makes the cake prettier than dry flour baked to the surface. Enjoy!
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6 users found this review helpful
For more lemon flavor--totally skip the milk and substitute with a cup of lemon juice. For a...
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Reviewed on Aug. 14, 2008 by
GodivaGirl
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GodivaGirl
Aug. 14, 2008
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. For the glaze, I used powdered sugar instead of granulated (too grainy).
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5 users found this review helpful
A very moist and light cake. I used 4 mini bundt pans (baked 30 minutes) and 1 mini loaf pan...
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Reviewed on Aug. 17, 2008 by
MySweetCreations
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MySweetCreations
Aug. 17, 2008
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 with powdered sugar and because the cake is so light tasting, went heavy with the icing and I added a lot of fresh lemon juice to it. It really makes up for the cake. Just make some minor adjustments, great recipe.
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3 users found this review helpful
This is very light tasting, to the point you can barely taste the lemon at all. I added much...
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Reviewed on May 12, 2008 by
ILove2Ck
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ILove2Ck
May 12, 2008
This was an excellent cake. Very moist and great texture. Mild lemony flavor in the cake. The glaze was what was really lemony about this. Best of all, this was not prepared from a cake mix but from scratch! My glaze came out grainy so maybe I should have used superfine granules? The cake itself turned out perfectly. I didn't use my mixer on this just a big bowl and wooden spoon. Everyone liked this one a lot, I got lots of compliments. Thanks for sharing this wonderful cake.
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3 users found this review helpful
This was an excellent cake. Very moist and great texture. Mild lemony flavor in the cake. The...
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Reviewed on Mar. 26, 2008 by
P.Smith
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P.Smith
Mar. 26, 2008
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), used fresh lemon juice for the lemon extract, buttermilk for the milk and baked it in a 6 inch bundt pan. I adjusted the recipe for the glaze to: 3/4 cup powdered sugar, 3 tbs. butter, 2 tbs. milk, 2 tsp. lemon juice, 1 tsp. lemon zest and 1/2 tsp. vanilla extract. Also, since I cut the recipe in half and baked it in a 6 inch bundt pan, my cake was done in 40 minutes. A wonderful cake, once you adjust the glaze. 5 stars and highly recommended!
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3 users found this review helpful
I've never been a big fan of desserts, but this is very good. It has just the right balance of...
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Reviewed on Mar. 12, 2008 by
mom23boys
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mom23boys
Mar. 12, 2008
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 lemons. I was shocked at how little the cake tasted like lemon. I can't even imagine that there would have been any lemon flavor if I didn't add extra lemon. That said, the texture was lovely and it baked beautifully. I did, however, have a heck of a time getting it out of the bundt pan. Not quite sure why, because I've never had that problem with past recipes. For the glaze, I used JerseyGirl's suggestion and edited her glaze (this is her suggestion: Lemon Glaze: 1 1/2 tb lemon juice, 1 1/2 c powdered sugar, 1 tb sugar, 3 tb melted butter, 1/2 t lemon extract), but I had to add MUCH more lemon juice to make the glaze workable. That said, the glaze was very tasty and really lemony.
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3 users found this review helpful
I decided to whip this cake up since I was craving a nice lemon flavor. I used the prescribed...
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Reviewed on Aug. 4, 2008 by Moonsweeper
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Moonsweeper
Aug. 4, 2008
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 wooden spoon, and then when it came out the top part stuck a little to my pan so I turned it over. My kids said it looked like a giant donut. I poked several holes in the top with a toothpick and glazed it about 30 minutes after it was out of the oven. The original glaze just marinates the cake in more lemon flavor and makes it taste great. I think it will be even better tomorrow after it has sat overnight. I can't imagine the reviews that said it was not that strong of a lemon flavor, so I am guessing they didn't use this glaze.
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2 users found this review helpful
This cake is excellent! It's one of my favorite cakes I have ever made. You really should...