Glazed Lemon Cake
Embrace the tangy-sweet taste of glazed lemon cake, where the velvety cake is glazed to perfection with zesty citrus notes for a burst of flavour in every delightful morsel.
A crowd-pleasing cake that everyone will want you to bring to every occassion.
Indulge in this heavenly treat that captures the essence of sunshine and infuses your senses with a burst of pure lemony bliss.
Glazed Lemon Cake Recipe (Yields 1 bundt cake)
​
Ingredients:
​
1 cup butter
2 cups sugar
4 eggs
2 Tbsp grated lemon rind
1 tsp. vanilla
3 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
3 cups grated zucchini (no need to remove seeds if zucchini is small)
​
Topping:
1/2 cup icing sugar
2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
​
Whisk together and drizzle over the cool cake.
​
​Instructions:
​
-
Preheat oven to 350F.
-
Grease & flour 1 bundt pan. Set aside.
-
In a large bowl, beat butter with sugar until light and fluffy. I find this easier with my stand mixer but it can be done by hand.
-
Beat in lemon rind and vanilla. Mix well.
-
In a separate bowl, whisk together flour, baking powder, and salt.
-
Stir the flour mixture into the butter mixture alternately with milk, making 3 additions of flour and 2 of milk.
-
Pour batter into your prepared pan and bake for 50 minutes, or until toothpick comes out clean.
-
Cool in pan for 10 minutes then turn onto a cooling rack to cool completely.
-
Add topping. Enjoy!