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Glazed Lemon Cake

A community recipe by

Not tested or verified by

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Lovely Little Bundt Cake. Serve for Tea time with Raspberries and a bit of whipped cream.


Serves: 6

For the Cake

  • ½ cup softened butter
  • ½ cup sugar
  • 2 medium eggs (separated)
  • ¼ cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder

For the Glaze

  • ½ cup confectioners' sugar
  • 2 tablespoons lemon juice


Glazed Lemon Cake is a community recipe submitted by Healthgal and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat oven to 375 degrees F. Grease and flour a 41/2 cup fluted tube pan. Can also use a five cup pan.
  • In medium bowl, beat butter and sugar at medium speed until creamy and blended. Add egg yolks, l one at a time , beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel.
  • In medium bowl whisk together flour and baking powder, stir into butter mixture.
  • in clean medium bowl, beat egg whites at medium high speed until firm but not stiff peaks form. Stir on-fourth of egg whites into butter mixture to lighten batter, then gently fold in remaining egg whites.
  • Spread batter in pan. Bake 20-25 minutes or until tooth pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
  • Meanwhile, in small bowl, whisk together all glaze ingredients. Invert cake onto wire rack. Prick top with fork or toothpick, brush with glaze. Cool completely
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    What 1 Other has said

    • Hi there, I made this cake today, and it really is yummy! Just wondering, my ring cake pan is quite a bit bigger, am I able to just double all quantities to make a larger cake?

      Posted by NessHasler on 9th June 2011
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