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Lemon Bundt Cake
This Best Ever Lemon Bundt Cake is one of my favorite spring recipes. Slightly sweet pound cake with a thick drizzle of lemon icing, this cake is perfect for a spring birthday or Easter celebration.
Course
Dessert
Cuisine
American
Keyword
lemon pound cake
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
slices
Calories
428
kcal
Author
Emily Grace
Ingredients
For the Cake:
1
cup
butter
(2 sticks)
2
cups
all-purpose flour
2
cups
granulated sugar
6
eggs
1
tbsp
lemon extract
For the Glaze:
1 1/3
cup
powdered sugar
2
tbsp
milk
1
tbsp
lemon juice
Instructions
Make the cake:
Preheat the oven to 350 degrees F.
Cream the butter and sugar with a electric mixer.
Add in all remaining ingredients and beat on medium-low for 10 minutes, scraping the sides of the bowl as needed (about 2 times).
Pour the lemon cake batter in a greased and floured bundt pan.
Bake for one hour or until toothpick inserted in center of the pound cake comes out clean.
Make the glaze:
Combine all ingredients and mix well.
Pour the glaze over the lemon bundt cake and top with grated lemon zest.
Nutrition
Serving:
1
slice
|
Calories:
428
kcal
|
Carbohydrates:
63
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
122
mg
|
Sodium:
168
mg
|
Potassium:
60
mg
|
Sugar:
46
g
|
Vitamin A:
590
IU
|
Vitamin C:
0.5
mg
|
Calcium:
23
mg
|
Iron:
1.4
mg