Best Bundt Cake With Lemon Glaze
Recipe: #16707
January 13, 2015
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Thanksgiving Oven Bake, Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"This recipe came with my new Bundt cake pan years back. This is THE best bundt cake! You could add in the zest from one large lemon to make the cake lemon flavor. This is a top seller at a bake sales and it's always requested at my house"
Original is 14 servings
Ingredients
- FOR THE CAKE
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- FOR THE GLAZE
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Nutritional
- Serving Size: 1 (141.6 g)
- Calories 426
- Total Fat - 17.7 g
- Saturated Fat - 10.4 g
- Cholesterol - 100.9 mg
- Sodium - 268.2 mg
- Total Carbohydrate - 63.9 g
- Dietary Fiber - 2.8 g
- Sugars - 44.5 g
- Protein - 6.3 g
- Calcium - 94.7 mg
- Iron - 1.3 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Generously grease and flour a Bundt or tube baking pan.
FOR THE CAKE
Step 2
Cream butter in a mixing bowl. Sift the sugars together and gradually add to the creamed butter, mixing until light and fluffy.
Step 3
Add egg yolks, one at a time, creaming well after each addition (adding in vanilla with the last egg yolk).
Step 4
Sift together flour, baking powder, and salt. Add flour and milk, alternately to batter, stirring just until well mixed-Do not over beat!
Step 5
In another mixing bowl, beat egg whites until stiff. Gently fold into batter.
Step 6
Pour into bundt pan.
Step 7
Bake in a preheated oven 350F for 50-60 minutes or until it tests done.
Step 8
Cool in pan 15 minutes before turning out of pan.
Step 9
Glaze while warm.
FOR THE GLAZE
Step 10
Warm milk and butter in saucepan or skillet. Stir in powdered sugar and lemon juice. Pour warm glaze over warm cake.
Step 11
Cover and let set a few hours before serving to allow glaze to soak in thoroughly.
Tips
- Bundt or tube pan
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