Best Glazed Lemon Tube Cake Recipes
GLAZED LEMON BUNDT CAKE
If you like lemons - this is the cake for you! It reminds me of summertime so that's when I usually make it. I got this recipe from TOH and haven't changed anything. We like it the way it is. Times are approximate.
Provided by Chef on the coast
Categories Dessert
Time 1h50m
Yield 12-16 slices, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream butter and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
- Stir in lemon peel.
- Pour into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; invert onto a serving plate.
- Cool 10 minutes longer.
- Combine glaze ingredients.
- Drizzle over warm cake.
- Cool completely before serving.
Nutrition Facts : Calories 468.7, Fat 18.1, SaturatedFat 10.8, Cholesterol 114, Sodium 300.4, Carbohydrate 71.3, Fiber 0.9, Sugar 46.2, Protein 6.2
GLAZED LEMON CAKE
Make and share this Glazed Lemon Cake recipe from Food.com.
Provided by mew Elaine in MD
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Oven 325- greased and floured 10 inch tube pan.
- Cream butter and sugar.
- Add eggs, one at a time.
- Sift dry ingredients together and add alternately with buttermilk.
- Blend well.
- Stir in lemon juice and zest.
- Bake on middle rack for 1 hour and 5 minutes (this was right on the nose for my oven) or until cake begins to pull away from the side of the pan.
- Cool on rack ten minutes before removing from pan.
- "Frost"while warm.
- Obviously this runs and then upon cooling almost forms a"shell".
- Icing-------.
- Beat ingredients well.
Nutrition Facts : Calories 7190.6, Fat 297.4, SaturatedFat 181.6, Cholesterol 1376.4, Sodium 4235.1, Carbohydrate 1092.3, Fiber 13.9, Sugar 787.6, Protein 69.6
GINGER-GLAZED LEMON BUNDT
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.
Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.
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