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Crumbly Lemon Bundt Cake with Glaze

memyselfandI

"Amazingly sweet and tangy lemon Bundt® cake."
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Ingredients

2 h 15 m servings 545 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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(R)).
  3. 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.
  4. 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.

Footnotes

  • 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


Per Serving: 545 calories; 20.6 g fat; 84.3 g carbohydrates; 6 g protein; 49 mg cholesterol; 481 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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 beautiful...

Most helpful critical review

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 adde...

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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 beautiful...

Amazing! I followed the recipes completely without any changes and the cake turned out moist, tangy and sweet. THANK YOU!!!

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 enhanc...

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 absolut...

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 applesauc...

This is by far the best lemon-bundt cake I have ever tasted and made. It is very moist, just the right lemon flavor and my husband loved it. I will definitely go forth with using this recipe...

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 adde...

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 fo...

The texture was dense and very heavy (no 'crumbly' in sight), the cake looked underdone/spongy but was baked till a knife came out clean, and the flavour was blunted. A huge disappointment.