Lemon Bundt Pound Cake with a Glaze
Recipe: #8173
February 21, 2013
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th Mothers Day, Sunday Dinner, Thanksgiving, Oven Bake, Flour, more
"This is a luscious lemon pound cake recipe and quite moist"
Ingredients
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- LEMON GLAZE
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Nutritional
- Serving Size: 1 (76.1 g)
- Calories 245.4
- Total Fat - 10.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 36.6 mg
- Sodium - 45.3 mg
- Total Carbohydrate - 32.2 g
- Dietary Fiber - 2.3 g
- Sugars - 26.7 g
- Protein - 7.2 g
- Calcium - 72.3 mg
- Iron - 1.4 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Combine the oil and sugar and lemon extract and mix well. Add the eggs and continue beating the mixture until it is smooth.
Step 3
Mix the flour, baking powder and salt and lemon zest into the egg mixture. Add the remaining ingredients and mix together well.
Step 4
Pour the batter into a well greased 12 cup bundt pan.
Step 5
Bake for 1 hour.
Step 6
Meanwhile, combine the glaze ingredients.
Step 7
While cake is still hot, pierce several times with a cake tester or toothpick to create small holes in the cake, then spoon the glaze over the cake.
Tips
- One 12-inch bundt pan