Rich Lemon Cake

Recipe by Mirj2338
READY IN: 1hr 15mins




  • Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
  • Beat the butter and sugar in a large bowl until light and fluffy.
  • Beat in the eggs one at a time, mixing well until they are incorporated.
  • Mix in the lemon zest, baking powder, and almond extract.
  • Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
  • Pour the batter into the prepared pan.
  • Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
  • While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
  • Set aside.
  • Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
  • Pour about 3/4 of the glaze over the top of the cake.
  • Cool the cake completely in the pan.
  • Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
  • Pour the remaining glaze over the top of the unglazed part of the cake.
  • Let sit at room temperature until the glaze dries.
  • Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
  • Serve at room temperature or chilled.
  • Thawing Directions: Simply thaw overnight at room temperature.