Glazed Lemon Bundt Cake

You can never have too many hor d'oeuvre recipes, so give Glazed Lemon Bundt Cake a try. One serving contains 245 calories, 4g of protein, and 6g of fat. This recipe serves 16. For 22 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. If you have baking powder, lemon zest, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by I Heart Eating. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Glazed Lemon Bundt Cake, Glazed Lemon-Blueberry Poppy Seed Bundt Cake, and Glazed Almond Bundt Cake.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F. Grease and flour a 12-inch bundt pan. You can also use a nonstick spray with flour.In a large bowl, beat together vegetable oil and sugar.Mix in lemon juice and lemon zest.Add eggs one at a time, and beat until well-combined.Mix in yogurt and milk until well-combined.Add flour, baking powder, baking soda, and salt; stir in until combined.Pour batter into pan.Bake for 40-50 minutes, or until a toothpick comes out clean.Let cool in pan 10 minutes.Run a thin knife around the edge, and invert cake onto wire cooling rack.Let cool to room temperature.To make the glaze, stir together powdered sugar, lemon juice, and enough milk to make a pourable glaze.Drizzle over cooled cake, and top with lemon zest and berries if desired.

 

Step by step:

1. Preheat oven to 350 F. Grease and flour a 12-inch bundt pan. You can also use a nonstick spray with flour.In a large bowl, beat together vegetable oil and sugar.

2. Mix in lemon juice and lemon zest.

3. Add eggs one at a time, and beat until well-combined.

4. Mix in yogurt and milk until well-combined.

5. Add flour, baking powder, baking soda, and salt; stir in until combined.

6. Pour batter into pan.

7. Bake for 40-50 minutes, or until a toothpick comes out clean.

8. Let cool in pan 10 minutes.Run a thin knife around the edge, and invert cake onto wire cooling rack.

9. Let cool to room temperature.To make the glaze, stir together powdered sugar, lemon juice, and enough milk to make a pourable glaze.

10. Drizzle over cooled cake, and top with lemon zest and berries if desired.

Nutrition Information:

covered percent of daily need