Lemon Bundt Cake With Glaze

Homemade lemon cake with icing
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  • 70 mins
  • Prep: 15 mins,
  • Cook: 55 mins
  • Yield: 16 servings
Ratings (13)

A lemon cake is the 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.

 

 

What You'll Need

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1/3 cup lemon juice plus 2 tablespoons for the glaze
  • 5 large eggs
  • 3 cups all-purpose flour, 13 1/2 ounces
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 cup confectioners' sugar

How to Make It

  1. Heat the oven to 350° F (177° C/Gas 4). Grease and flour a 12-cup Bundt cake pan.
  2. 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.
  3. 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.
  1. 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.
  2. Cool for 5 minutes in the pan; invert and cool completely on a rack.

Glaze:

  1. 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.

 

Nutritional Guidelines (per serving)
Calories 337
Total Fat 17 g
Saturated Fat 9 g
Unsaturated Fat 6 g
Cholesterol 90 mg
Sodium 433 mg
Carbohydrates 43 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)