Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake

  • 1 cup butter, 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

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.

Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 10 minutes longer.

Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving. Yield: 12 to 16 servings.

(Recipe courtesy of "Taste of Home Baking Book")

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