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Recipe Time: Lemon Bundt Cake with Maple Glaze

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Nordic Ware's website has a great section for Recipes that can be used with their amazing bakeware, cookware, and kitchenware.  In honor of Spring, and Easter coming this Sunday, I chose a delicious recipe from their website with nice lemony flavors that can be cooked in their traditional Bundt Pan, or their beautiful, springy Rose Bundt Pan.

Lemon Bundt Cake with Maple Glaze

Prep: 15 Minutes

Cook: 50 Minutes

10 - 12 Servings


  • 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 teaspoons baking powder
  • 1 teaspoon salt
  • Maple Glaze
  • 2 cups confectioner's sugar
  • 1 lemon juiced (1/4 cup)
  • 1/ 4 cup maple syrup


    Preheat oven to 325 degrees. 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 seperate bowl, mix flour, baking powder, and salt. Add to food processor in batches of 2, pulsing until well combined. Be carefull not to over mix. Bake 50-60 minutes or until toothpick inserted comes out clean.Cool in pan for 10 minutes, then invert ontol cooling rack and cool completley.

    For glaze, whisk together confectioner's sugar, lemon juice and maple syrup until smooth. Drizzle over cake and serve!

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