Lemon Glazed Buttermilk Bundt Cake
Lemon Glazed Buttermilk Bundt Cake recipe
Yield
16 servingsPrep
30 minCook
75 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | cup |
margarine
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 2 | tablespoons |
lemon extract
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
| Lemon glaze | |||
| 1 | cup |
powdered sugar
|
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 237 | ml |
margarine
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 2.5 | ml |
baking soda
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 3E+1 | ml |
lemon extract
|
*
|
| 5 | ml |
almond extract
|
*
|
| Lemon glaze | |||
| 237 | ml |
powdered sugar
|
|
| 59 | ml |
butter
|
|
| 59 | ml |
lemon juice
|
|
Directions
Cream margarine and sugar together until light and fluffy.
Add eggs one at a time beating well after each addition.
Mix together the baking soda and buttermilk.
Combine flour and salt and add to creamed mixture 1 cup at a time alternating with the buttermilk.
Beat well after each addition.
Stir in the flavorings and bake for 1 hour and 15 minutes at 350℉ (180℃) F in a 10 inch Bundt pan.
Cool 10 minutes and remove from pan.
Lemon glaze: Mix all ingredients in a small bowl and pour over the cake allowing to drip over the edges.
