|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A lemon cake is a perfect dessert for a spring or summer event. This version is baked in a Bundt cake pan and finished with a simple lemon glaze. Top the cake off with some shredded lemon zest for an attractive presentation.
Prepare the Cake
Heat the oven to 350 F/177 C/Gas 4. Grease and flour a 12-cup Bundt cake pan.
In a large mixing bowl with electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
In another bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
Pour the batter into the prepared Bundt cake pan. Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.
Cool for 5 minutes in the pan; invert and cool completely on a rack.
Prepare the Glaze
In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.
Drizzle over the cooled cake.
Serve and enjoy!