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Glazed Lemon Bundt Cake—from scratch Recipe
by Anne Tierney

My mother in law just made a Glazed Lemon Bundt Cake for us to enjoy this past weekend. I'm not normally a big fan of lemon deserts, but I haven't been able to stop thinking about that yummy goodness. Not wanting to head to the store, I opted for a from scratch version I could put together with what I already have on hand. And here we go.


Combine vinegar, milk and 1/4 cup lemon juice in a bowl and set aside.

Grease a bundt pan then dust with flour, tapping out any extra. Set aside. Pre-heat oven to 350 degrees.

Cream butter and white sugar together in a large mixing bowl, then add in the eggs and mix really well.

Pour the milk mixture and 1/2 cup lemon juice into the mixing bowl and blend.

In a separate bowl, mix together the dry ingredients-flour, baking powder, and baking soda.

Pour the dry ingredients into the wet ingredients, make sure to mix together completely until smooth.

Pour the batter into the bundt pan, tap it on the counter a few times to release any air bubbles and smooth the top over so the batter is nice and even.

Bake for 40-50 minutes or until a cake tester/toothpick comes out clean.

Allow the cake to cool for 7-10 minutes, then gently tap it on the counter to loosen the cake. Place a cooling rack over the cake and flip it over, so that the cake it released onto the cooling rack.

Stir together the powdered sugar and lemon juice for the glaze, add in more juice, or a bit of water, for a thinner glaze. (I like mine pretty thin like a semi-clear glaze covering the whole cake)

Glaze the cake by slowly pouring the glaze onto it.