Name: Glazed Lemon Bundt Cake
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
In a large mixing bowl, cream butter and sugar until light and fluffy.
2
Add the eggs, one at a time, beating well after each addition.
3
Beat in extracts.
4
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
5
Stir in lemon peel.
6
Pour into a greased and floured 10-in. fluted tube pan.
7
Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8
Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
9
Place waxed paper under rack.
10
Combine glaze ingredients; drizzle over the warm cake.
11
Cool completely before serving.
12
Yield: 12-16 servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Glazed Lemon Bundt Cake

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