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    You are in: Home / Recipes / Extreme Lemon Bundt Cake Recipe
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    Extreme Lemon Bundt Cake

    Extreme Lemon Bundt Cake. Photo by CoolMonday

    1/11 Photos of Extreme Lemon Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Donna Luckadoo's Note:

    Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!

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    Ingredients:

    Serves: 16

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven as directed.
    2. 2
      Mix all ingredients and bake as directed.
    3. 3
      I use a Bundt pan or you may also use 2 large loaf pans.
    4. 4
      These cakes can be frozen for 30 days and still taste like you just baked them!

    Ratings & Reviews:

    • on May 20, 2010

      55

      This was excellent and did NOT taste like it started out its life as a "box cake"! I used a Duncan Hines Lemon cake mix and followed the recipe exactly (using light sour cream instead of regular full-fat). However, in my oven, using a bundt pan, it took about 50 minutes at 350F to totally cook through. I also made a glaze of butter, lemon, a sprinkle of ginger, and confectioner's sugar (aka caster sugar) which I drizzled over the top while the cake was warm (I poked some holes in the top and sides of the cake with a bamboo skewer so the glaze would seep in). The cake was beautiful and tasted great, especially with a small scoop of Gifford's Wild Maine Blueberry ice cream on the side. Next time, I am considering adding some minced, dried lavender flowers to the batter or possibly to just the glaze (instead of ginger) for a slightly different flavor. A small slice is very satisfying, and I think that we probably got 20 or more slices from this cake. Thank you for posting this easy, tasty recipe.

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    • on June 27, 2010

      55

      good cake! beat all ingredients together for about 2 minutes and bake at 350 degrees for about 45-55 minutes. used a glaze of 1/2 mixed lemon juice and orange juice and 2 cups powdered sugar. poured over hot cake slowly (while still in pan) and then let cool completely. very good results! thanks for the recipe.

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    • on July 08, 2005

      55

      This was great. Took it to a potluck and everyone loved it. No leftovers that's for sure. I just dusted it with conf. sugar, but I think I'd like to try a lemon glaze next time. One problem: I thought the directions were a bit vague. I bake alot and knew that the oven temp. and baking time were average, but someone who is new to it might get confused. It's 350*, and 35-40 minutes.

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    Read All Reviews (82)

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    Nutritional Facts for Extreme Lemon Bundt Cake

    Serving Size: 1 (74 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 264.7
     
    Calories from Fat 131
    49%
    Total Fat 14.5 g
    22%
    Saturated Fat 3.4 g
    17%
    Cholesterol 54.6 mg
    18%
    Sodium 310.5 mg
    12%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 0.3 g
    1%
    Sugars 14.4 g
    57%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    lemons, zest of

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