"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Glazed Lemon Bundt Cake Recipe

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This recipe for Glazed Lemon Bundt Cake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie (Mills) Sieferman


1 c butter or margarine, softened
2 c flour
4 eggs
1 1/2 tsp lemon extract
1 1/2 tsp vanilla extract
3 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c milk
1 Tbsp grated lemon peel

1/4 cup lemon juice
1 Tbsp water
1/2 tsp lemon extract
3/4 c sugar

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10 in fluted tube pan. Bake at 350 degrees for 6070 minutes or until a toothpick inserted near the center come out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving

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