Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Lemon Bundt Cake
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- #24962
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup butter
2 cups sugar
4 eggs
1 1/2 teaspoon lemon extract
1 1/2 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon grated lemon rind
Glaze
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar
directions
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-inch fluted tube pan.
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. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.
added by
supersalad
nutrition data
468 calories, 18 grams fat, 72 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
July 4, 2007
This was one of the easiest and sweetest cakes i have ever baked if you dont try this recipe u r really missing out!!!!!!!!!!!!!!!!!