Lemon Cake Recipe


Lemon Cake Recipe makes a moist old fashioned lemon pound cake topped with a lemon glaze.

The Lemon Cake Recipe came with my Bundt Cake Pan (Bundt Pan History below) many years ago when those pans were new on the market American market.


This remains the best lemon Bundt cake I have ever tasted.


The grain is so fine and smooth, the wonderful flavored cake just bursts with full lemon flavor and melts in your mouth.

Several folks on Twitter mentioned that this cake was, The best Lemon Cake out there!

It's a top seller at "Bake Sales" or bazaars, probably because it smells so good and is an attractive cake.

Lemon Bundt Cake


  • 1 cup butter

  • 1 cup granulated sugar

  • 1 cup powdered sugar

  • 4 eggs, separated

  • 3 cups sifted cake flour

  • 2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup milk

  • 1 teaspoon vanilla flavoring

  • 1 teaspoon lemon flavoring

Cream butter in a mixing bowl.

Sift the sugars together and gradually add to the creamed butter, mixing until light and fluffy.

Add egg yolks, one at a time, creaming well after each addition.


Fold in flavorings.

Sift together flour, baking powder, and salt.

Add flour and milk, alternately to batter, stirring just until well mixed.


Do not over beat!

In another mixing bowl, beat egg whites until stiff.

Gently fold into batter.

Pour into a well greased and floured Bundt pan or tube baking pan.

Bake in a preheated oven 350F for 50-60 minutes or until it tests done.

Cool in pan 15 minutes before turning out of pan.

Glaze while warm.

Glaze For Lemon Cake Recipe


  • 1 cup powdered sugar

  • 2 tablespoon butter

  • 2 tablespoon milk

  • Juice of 1 lemon

Warm milk and butter in saucepan or skillet.


Stir in powdered sugar and lemon juice.

Pour warm glaze over warm cake.

Cover and let set a few hours before serving to allow glaze to soak in thoroughly.

Serving Suggestions for Cake


Serve with a scoop of vanilla ice cream.

Top with thawed frozen whipped cream.

Place fresh or thawed frozen fruits such as blueberries, strawberries, raspberries on top or around sides.

Try other favorite fruits.

Plain or flavored low fat yogurt.


Greek yogurt is a healthy side.


History of Bundt Pan


In 1950 some women in Minneapolis, Minnesota, asked H. David Dalquist, the owner of the Nordic Products Company to make a version of the cast iron Kugelhupf pan which was in common use in Germany.


Dalquist modified the design by adding folds in the fluted edges, and made it a lighter pan made of aluminum instead of cast iron.


Dalquist filed for a trademark March 24, 1966 and got it.


According to Nimble in the 1903 Milwaukee Settlement Cookbook, there is a reference to a “Bundt form” pan found on page 319. 


The Bundt Pan was really put on the culinary map in 1966 when the cake Tunnel Of Fudge Cake was a winner in the Pillsbury Bake Off contest.


However, the original Tunnel Of Fudge can no longer be made because of deletion of the  "secret ingredient" in the cake, Double Dutch Buttercream Frosting Mix has been retired.

But, beautiful and delicious Bundt Cakes are here to stay.


Related Pages


Old Fashioned Pound Cake With 5 Flavors

Old Fashioned Sour Cream Pound Cake


Sour Cream Coffee Cake Recipe



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