Rating: 3.88 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 15 Ratings

This easy one-bowl lemon cake has a triple dose of citrus flavor.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
85 mins
hands-on:
15 mins
Servings:
16
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Lemon Bundt Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside. In a very large mixing bowl whisk together eggs, milk, oil, butter, extract, and zest. Add flour, sugar, baking powder, and salt. Whisk until smooth. Pour into prepared pan.

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  • Bake about 60 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; cool. Drizzle with glaze.

Mini Cakes:

Prepare as above. Spoon 1/3 cup batter into each cup (chill remaining batter). Bake 30 minutes or until a toothpick inserted near centers comes out clean. Cool in cups 10 minutes. Remove; cool. Cool pan; repeat. Makes 16 mini cakes.

Nutrition Facts (Lemon Bundt Cake)

351 calories; total fat 14g; saturated fat 5g; polyunsaturated fat 5g; monounsaturated fat 3g; cholesterol 52mg; sodium 262mg; potassium 76mg; carbohydrates 52g; fiber 1g; sugar 34g; protein 4g; trans fatty acid 0g; vitamin a 272IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 49mcg; vitamin b12 0mcg; calcium 64mg; iron 1mg.

Meyer Lemon Glaze

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together powdered sugar and enough juice to make drizzling consistency (about 2 tablespoons).

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Reviews

15 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
12/06/2017
Why is there no response to the 1 review for this recipe (Lemon Pound Cake). I would like to make this cake for the holidays. I hope to hear from you asap. Thanks, Gee
Rating: Unrated
10/11/2016
In your Magazine for May 2016 this cake did not have any salt in the ingredients.  Could this have made a big difference in the texture of this cake?  I made it for a party and it was a flop.  I was so surprised!  I would appreciate any input you can give me.