Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/1 Photo of Lemon Bundt Cake
I got this recipe from a Woman's Day magazine at work. This cake is kind of dense in texture. Make sure you grease the pan well. I thought I had my pan coated well but my cake still stuck and came apart. I "glued" it back together with the lemon syrup and the glaze. It wasn't for anything special so it didn't matter, in my case but you will want to make sure it is really coated. The cake has just a hint of lemon. Most of the lemon flavor comes from the lemon syrup. My lemon syrup didn't seem to really thicken up as much as I thought it was going to so be aware of that and don't overcook it. It will look like thinner pancake syrup. I brushed the syrup over a little at a time so it had time to soak in. I did the same thing with the glaze. It makes a lot so if you don't want a whole lot of sweet glaze you might want to cut back on the glaze.
Units: US | Metric
Serving Size: 1 (121 g)
Servings Per Recipe: 16