Lemon Bundt Cake with Maple Glaze

Simple Cake with lots of FRESH  lemon flavor. Perfect recipe for the Chiffon Bundt Pan
Lemon Budnt Cake with Maple Glaze
  • 2-1/2 cups sugar
  • 1/2 cup lemon juice (2 lemons juiced and zested)
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1-1/4 cup sour cream
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
Maple Glaze:
  • 2 cups confectioner's sugar
  • 1 lemon juiced (1/4 cup)
  • 1/4 cup maple syrup
Preheat oven at 325° F. Grease and flour pan; set aside.
In a food processor, mix sugar and lemon zest (reserve juice for later use). Pulse until zest is fully blended.
Add eggs until well blended. Add lemon juice, oil and sour cream. Pulse until smooth and well mixed.
In a separate bowl, mix flour, baking powder, and salt. Add to food processor in batches of 2, pulsing until well combined. Be careful not to over mix.
Bake 50-60 minutes or until toothpick inserted comes out clean.
Cool in pan for 10 minutes, then invert onto a cooling rack and cool completely.
For glaze, whisk together confectioner's sugar, lemon juice and maple syrup until smooth. Drizzle over cake and serve.
Recipe from Nordic Ware® Test Kitchens