Lemon Bundt Cake

JanetB-KY's Note:

This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from about.com

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 354.88 ml sugar
• 118.29 ml butter, softened
• 3 eggs
• 591.47 ml flour
• 4.92 ml baking soda
• 2.46 ml salt
• 236.59 ml buttermilk
• 29.58 ml grated lemon peel
• 29.58 ml lemon juice
• lemon glaze
• 354.88 ml powdered sugar
• 59.14 ml butter, melted
• 29.58-59.16 ml fresh lemon juice (enough to make glaze spreadable)
• lemon zest (optional)

Directions:

1. Preheat oven to 325; grease and flour a Bundt pan.
2. Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
3. Add the dry ingredients, alternating with the 1 cup of buttermilk .
4. Put your lemon zest and lemon juice in last and mix well.
5. Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
6. Perform the "toothpick" test to make certain it is done but don't overcook !
7. While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
8. Allow cooked cake to cool on a rack for about an hour.
9. Run a knife around cake in pan for easier removal.
10. Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
11. Spread the glaze all over the cake.

Reviews

[Maven in the Making]

This was a nice flavored cake (especially the glaze -mmmm)! I didn't have any buttermilk so I substituted nonfat yogurt thinned with a little milk. The cake itself seemed a little coarse but that may have been because of my change to the recipe. I'll try it again as written! Thanks!