This cake is not overly lemony, but it has a glaze that really gives it a big shot of lemon flavor.
Preheat your oven to 350 degrees.
Grease and flour a bundt or tube pan.
1 cup softened butter or margarine
2 cups granulated sugar
1-1/2 teaspoons lemon extract
1-1/2 vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt- if using salted butter or margarine do not use
1 cup milk
1 Tablespoon grated lemon peel- optional
1/4 cup lemon juice
1 Tablespoon water
1/2 teaspoon lemon extract
3/4 cup granulated sugar
Combine the flour, baking powder, and salt in a bowl. Set aside.
Cream the butter and sugar. Add eggs, beating one egg in completely before adding the next one. Mix in the extracts.
Add the milk and the flour mixture alternately beginning and ending with the milk. Stir in the lemon peel, if you are using.
Pour into the prepared pan.
Bake for 60-70 minutes til it tests done with a toothpick inserted near the center.
Cool for 10 minutes. Invert pan onto a wire rack for 10 more minutes.
Put waxed paper or foil underneath rack to catch extra glaze.Let the cake cool slightly.
Combine glaze ingredients.
Drizzle over the warm cake with a spoon.
OR If you have a pastry brush, I recommend you brush the glaze on the cake.
More will stay on the cake instead of ending up on the waxed paper.
I've really enjoyed reading your blog so I have nominated you for a Blogging A to Z Liebster Award.
Donna Sexton said:
Stopping by from a-z. Great recipes! I don't have a bundt pan so I'm skipping this recipe. Now i just have to decide which I should make first- black bean brownies or chocolate oatmeal muffins!
Donna at Donna's New Day
Pearson Report said:
That looks soooo tempting.
This Sunday is my daughter's birthday and I asked if she'd like one of those wheat free/gluten free cakes (you know the one I posted about) and she couldn't say yes fast enough. I've been dreaming about it since having it a week ago – talk about one twisted woman! hahahaha
I love your recipes! Keep them coming.
Jenny @ PEARSON REPORT
DL Hammons said:
I'm a member of the A-Z team just checking in. Glad to see that everything is going smoothly for you during the Challenge! 🙂
Thank you, Rebecca.
Thank you, Donna. If you have an angel food pan that would work too. Tough decision!
Jenny, you can make your own flour mixes or there are gluten free all-purpose flour mixes that are made to be exchanged with regular wheat flour.
Dawn M. Hamsher said:
I love lemon cake.
BTW, I made the Chocolate Oatmeal Muffins the other day. I added some mini choc chips. Very good! Thank you for sharing recipes!
Dawn, so do I. I haven't made this in a while. I may have to. I am glad you liked the muffins. I'll have to try adding chocolate chips. Good idea!