Lemon-Glazed Cake


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Made from scratch, this easy cake is deliciously refreshing and light.

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  • 3 C. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C. butter, softened
  • 2 3/4 C. granulated sugar, divided
  • 4 eggs
  • 1 C. sour cream
  • 1 Tbs. grated or dried lemon peel
  • 1/3 C. lemon juice

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Preheat the oven to 350 degrees. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream the butter with 2 C. of the sugar until light and fluffy. Add the eggs and beat well. Stir in the flour mixture alternately with the sour cream; blend well. Stir in the lemon peel. Pour the batter into a prepared Bundt pan. Bake for 75 minutes until toothpick inserted into center of cake comes out clean. Cool for 10 minutes. Place the cake on a cake dish or serving dish. In a small bowl, combine the lemon juice and remaining sugar, blending well. Brush the mixture on the warm cake. Cool before serving.

Yield: 10-12 servings

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