Lemon Bundt Cake

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

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Reviews (0)

4.5 by 12 people

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  • Makes: 16 servings
  • Hands On: 15 mins
  • Total Time: 1 hr 25 mins

Lemon Bundt Cake

Directions

  1. Preheat oven to 325 degrees 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.
  2. 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.

From the Test Kitchen

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.

Meyer Lemon Glaze

Directions

  1. In a small bowl stir together powdered sugar and enough juice to make drizzling consistency (about 2 tablespoons).
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Nutrition Facts (Lemon Bundt Cake)

  • Per serving:
  • 351 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 52 mg chol. ,
  • 262 mg sodium ,
  • 52 g carb. ,
  • 1 g fiber ,
  • 34 g sugar ,
  • 4 g pro.
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Reviews (2)

12 Ratings
135 Days Ago
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
556 Days Ago
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.

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