Glazed Lemon Tube Cake

Total Time: Prep: 15 min. Bake: 1 hour + cooling,Makes: 16 servings

This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. —John Thompson, Vandalia, Illinois


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1-1/2 teaspoons lemon extract
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1 tablespoon grated lemon zest
  • GLAZE:
  • 1/4 cup lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract
  • 3/4 cup sugar


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest.
  2. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.


1 piece: 350 calories, 13g fat (8g saturated fat), 78mg cholesterol, 251mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 5g protein.

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