Rating: 4 stars
95 Ratings
  • 5 star values: 47
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 5

This is a beautiful golden-colored, moist cake that stays fresh that you can bake two or three days ahead.

Recipe Summary

cook:
45 mins
total:
1 hr 5 mins
prep:
20 mins
Servings:
12
Yield:
1 tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).

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  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.

  • Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Cook's Note:

A fresh lemon glaze adds to both the presentation and flavor.

Nutrition Facts

372 calories; protein 5g; carbohydrates 49.9g; fat 17.6g; cholesterol 118.2mg; sodium 138.6mg. Full Nutrition
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