Sunday, November 14, 2010

Glazed Lemon Bundt Cake

One of my very first blog posts was sharing the recipe for a delicious lemon tart, a tart that I made for dinner guests who ended up getting sick and canceling.

This beautiful bundt cake was made for those same dinner guests- who months later, after lots of scheduling for both of us, finally made it to our apartment for a meal. I didn't want to make the exact same dessert, but went with the same flavor: lemon!

This recipe comes from, and is absolutely delicious. I just cannot get enough of lemon, and this cake not only has the lemon zest (which you can see beautifully speckled in each slice), but also uses the juice to create a sweet glaze that oozes over the top, and spills down the sides.



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 T grated lemon peel


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

1.) In a mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the extracts.

2.) Combine the flour, baking powder, and salt, and add this to the creamed mixture, alternately with milk. Stir in the lemon peel.

3.) Pour the batter into a greased and floured bundt pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then invert the cake onto a wire rack and cool for 10 minutes longer.

4.) Place the rack on waxed paper. Combine the glaze ingredients and drizzle over the warm cake. Cool completely before serving.

*Serves 12.

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