Glazed Lemon Bundt Cake

Sweet Diva's Note:

From Taste of Home. Living in Florida means I usually have a source for fresh lemons even though I don't have a lemon tree. Those who do usually have an over-abundance and are happy to share their bounty. If not, it's easy to find local growers selling their fresh citrus. It really makes a difference in the lemony flavor, but this is still good if you can't get fresh. : )

• Total Time: 1 hrs 20 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 12

• 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

Directions:

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.

Reviews

[Engrossed]

Mmm...This is a GREAT cake! I made it as directed using half sugar half Splenda in the cake and glaze. I also poked holes in the cake still in the pan and poured the glaze on it then. This cake has a wonderful dense soft texture and a light buttery lemon flavor. Everyone at my work devoured it! Made for the Beverage tag game.