Amazingly sweet and tangy lemon Bundt® cake.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®).

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.

  • Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.

Cook's Note:

For the glaze, make sure the sugar texture and the powdered sugar lumps are completely gone and it is creamy.

Nutrition Facts

545 calories; 20.6 g total fat; 49 mg cholesterol; 481 mg sodium. 84.3 g carbohydrates; 6 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2013
This was absoultely, positively, delicious!!! It was very easy to make. Because I made it in a stoneware bundt pan, I ended up cooking it an extra 20 minutes. It came out of the pan beautifully. The glaze pools around the cake, so I kept spooning it back on until the whole cake was covered. Because of this, I'll pour the glaze on a separate pan next time and tansfer it to the serving dish when it has hardened a bit (just to make it a little neater). I made it for Valentine's Day, so after adding the glaze, I added some pink and white heart-shaped sprinkles while it was still warm, and they set into the glaze. It looked beautiful! The glaze soaked into the cake at the bottom and made a crust all around and the taste was just perfect. I will be making this many times! Read More
(10)

Most helpful critical review

Rating: 3 stars
11/04/2019
The cake was very most but feel flat in flavor. Also after 30 minutes the drizzle never really hardened Read More
18 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/17/2013
This was absoultely, positively, delicious!!! It was very easy to make. Because I made it in a stoneware bundt pan, I ended up cooking it an extra 20 minutes. It came out of the pan beautifully. The glaze pools around the cake, so I kept spooning it back on until the whole cake was covered. Because of this, I'll pour the glaze on a separate pan next time and tansfer it to the serving dish when it has hardened a bit (just to make it a little neater). I made it for Valentine's Day, so after adding the glaze, I added some pink and white heart-shaped sprinkles while it was still warm, and they set into the glaze. It looked beautiful! The glaze soaked into the cake at the bottom and made a crust all around and the taste was just perfect. I will be making this many times! Read More
(10)
Rating: 5 stars
02/17/2013
This was absoultely, positively, delicious!!! It was very easy to make. Because I made it in a stoneware bundt pan, I ended up cooking it an extra 20 minutes. It came out of the pan beautifully. The glaze pools around the cake, so I kept spooning it back on until the whole cake was covered. Because of this, I'll pour the glaze on a separate pan next time and tansfer it to the serving dish when it has hardened a bit (just to make it a little neater). I made it for Valentine's Day, so after adding the glaze, I added some pink and white heart-shaped sprinkles while it was still warm, and they set into the glaze. It looked beautiful! The glaze soaked into the cake at the bottom and made a crust all around and the taste was just perfect. I will be making this many times! Read More
(10)
Rating: 5 stars
03/14/2013
Amazing! I followed the recipes completely without any changes and the cake turned out moist, tangy and sweet. THANK YOU!!! Read More
(6)
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Rating: 5 stars
05/28/2014
I didn't change a thing when I made this recipe. It was very moist and because it didn't mention greasing the pan I didn't, and it turned out fine! I personally think it's flavor could be enhanced by adding some white or dark chocolate chunks to the batter... Something to think about as you enjoy the lemony deliciousness! My husband (who doesn't generally like cakes) really enjoyed this, as did all who had a slice at the BBQ we brought it to. Thanks for the recipe! Read More
(5)
Rating: 4 stars
03/20/2013
I thought 2 1/3 cups of sugar seemed like a huge amount, so I cut it down to 1 cup. I also used only 3/4 of the oil. I wanted to do half applesauce, half oil but realized I didn't have applesauce. Despite these changes it still worked out well. It was plenty sweet enough especially with the glaze. I didnt have lemon extract but substituted lemon zest, about 2 Tbsp. The texture seemed a little dense , probably due to these changes, but it was still worth serving to company. Read More
(4)
Rating: 4 stars
03/25/2013
The flavor of this cake is outstanding. Just the right amount of lemon flavor. I was surprised I expected the taste to be more overpowering with all the lemon juice and extract in it. I absolutely loved this. The only issue I had and that's probably on me was that the glaze did not stay on top of the cake it soaked into the cake. I reapplied every so often and only used about half of the glaze but I ended up with no glaze on top and a sugary grainy sticky layer on the bottom. I think I didn't bake the cake long enough it was done but still quite pale on top and extremely moist and dense inside. Definitely not crumbly. I will make this again it just tastes too good and that time I will bake it longer and see if that helps. Read More
(2)
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Rating: 5 stars
11/03/2019
Absolutely delicious! I ve made it several times and everyone loves it and it s something I m willing to make whenever relatives or visitors come over I make little no changes and it has always came out fantastic! Highly recommend:) Read More
(1)
Rating: 1 stars
07/22/2017
I made this cake and instead of milk I added half - Half and Half and one 6 Oz container of Greek Lemon Yohurt. Every else was the same but I did not include the lemon flavoring and instead added 3 lemons grated peels rubbed into the sugar 2 cups only. Unfortunately my cake was horribly bland and the fresh squeezed lemon 1/2 cup I think curdled the eggs and milk. I would never make this again. I threw the whole cake out. I had just baked a perfect lemon bunt cake the week earlier and it was incredible. Probably one of the best lemon cakes I have ever tasted so this recipe was a huge let down. Read More
Rating: 2 stars
11/13/2015
Just the right amount of lemon taste but dough too dense and "doughy". Read More
Rating: 4 stars
10/04/2016
The cake was very good distinct lemon flavor authentic lemon flavor due to the squeezed lemons. Also I was looking for a recipe that did not use a box cake to start. The glaze did not work for me never thickened. But I do not have much experience with cooked glazes and icing. So this one is probably on me. Read More
Rating: 3 stars
11/04/2019
The cake was very most but feel flat in flavor. Also after 30 minutes the drizzle never really hardened Read More