Glazed Lemon Bundt Cake

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Glazed Lemon Bundt Cake to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Glazed Lemon Bundt Cake, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup butter or margarine,
• softened
• 2 cups sugar
• 4 eggs
• 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 milk
• 1 tablespoon grated lemon peel
• GLAZE:
• 1/4 cup lemon juice
• 1 tablespoon water
• 1/2 teaspoon lemon extract
• 3/4 cup sugar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a mixing bowl, cream butter and sugar

Step 2: Technique & Execution

Add the eggs, one at a time, beating well after each addition

Step 3: Technique & Execution

Beat in extracts

Step 4: Technique & Execution

Combine flour, baking powder and salt; add to creamed mixture alternately with milk

Step 5: Technique & Execution

Stir in lemon peel

Step 6: Technique & Execution

Pour into a greased and floured 10-in. fluted tube pan