Ingredients for Glazed Lemon Bundt Cake
- 1 cup (2 sticks) softened butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- zest of 2 lemons
- 2-3 tablespoons lemon juice
- Water
- 1 cup powdered sugar
- 1 pinch salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Glazed Lemon Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Glazed Lemon Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon lemon extract and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the zest of 2 lemons.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons lemon juice, and a pinch of salt until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
184g
Fat
53g
Carbs
23g
