I lightly glazed this cake with a powdered sugar, lemonade and milk blend (sugar restrictions in our home) but I do give you a recipe for a delicious Buttery Lemon Glaze below! I love this cake...it's moist with a subtle lemon flavor.
|Lemonade Bundt Cake...sunshine on a plate|
- Beat butter and sugar in large mixing bowl until combined. Add eggs, milk, lemon zest and beat until blended.
- Gradually beat in flour (sifted flour mixture if using cake flour or plain flour*). Pour into prepared bundt pan.
- Bake 45-50 minutes. Check that knife inserted comes out clean. Cool in pan 5 minutes, then invert on cake plate or wire rack, if you prefer.
1/4 c. melted butter
2T lemon juice (fresh is best)
2 cups of confectionery sugar.
Pictured Glaze - Due to sugar concerns the glaze I actually whipped up was without benefit of a recipe using approximately 1 cup of powdered sugar, 2-3t. of lemon juice and just enough milk to bring it to glaze consistency. Add a tablespoon of milk at a time so it doesn't get too thin.
This is especially delicious served warm with a cup of coffee, the second best beverage in the the world! (Sweet tea is 1st) By the way, this cake is also delicious when served chilled!