Monday, April 2, 2012

Glazed Lemon Bundt Cake from Allrecipes

This is the first bundt cake I've ever made and I'm wondering if all bundt cake batters are thick and dense? Also, this recipe makes a ton of glaze so put the cake on a big platter before dripping glaze all over it. This thing overflowed onto the counter and made a huge sticky mess. The cake was good but really dense. If I had it to do all over again, I'd bake it for about 50 minutes instead of 60.


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

1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

  1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. 
  2. 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. 
  3. 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. 
  4. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

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