Lemon Bundt Cake with Maple Glaze

Name: Lemon Bundt Cake with Maple Glaze
Total time: 20 min
Ingredients: 750 ml (3 cups) all-purpose flour; 10 ml (2 tsp) baking powder; 2 ml (1/2 tsp) baking soda; 2 ml (1/2 tsp) salt; 430 ml (1 3/4 cups) granulated sugar; Zest (about 30 ml (2 tbsp)) and juice (about 80 ml (1/3 cup)) from 2 lemons, kept separate; 250 ml (1 cup) Neilson butter, room temperature; 4 large eggs, room temperature; 5 ml (1 tsp) vanilla extract; 180 ml (3/4 cup) Neilson 2% microfiltered milk; 80 ml (1/3 cup) pure maple syrup, warm; 250 ml (1 cup) powdered sugar, sifted; 45 ml (3 tbsp) maple syrup; 5 ml (1 tsp) maple extract

www.neilsondairy.com

Get step by step directions to make this Lemon Bundt Cake with Maple Glaze recipe from Neilson Dairy.

View full recipe on www.neilsondairy.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.neilsondairy.com.

Share this recipe:

Cooking tools:

Bundt pan
Stand mixer
Microplane
Sifter
Pastry brush
Cooling rack
Oven
Baking sheet
Mixing bowl
Whisk
Spatula
Spoon
Toothpick
Measuring cup
Measuring spoon
Saucepan
Stove
Serving platter
Cake stand

Ingredients

750 ml (3 cups) all-purpose flour
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) salt
430 ml (1 3/4 cups) granulated sugar
Zest (about 30 ml (2 tbsp)) and juice (about 80 ml (1/3 cup)) from 2 lemons, kept separate
250 ml (1 cup) Neilson butter, room temperature
4 large eggs, room temperature
5 ml (1 tsp) vanilla extract
180 ml (3/4 cup) Neilson 2% microfiltered milk
80 ml (1/3 cup) pure maple syrup, warm
250 ml (1 cup) powdered sugar, sifted
45 ml (3 tbsp) maple syrup
5 ml (1 tsp) maple extract