Spice Nut Bundt Cake with Lemon Glaze Recipe

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A sassy lemon glaze sets off this spice Bundt cake. It fits the bill for morning coffee or afternoon breaktime, and keeps well several days refrigerated. If you don't have cardamom spice just replace with an equivalent amount of allspice and cloves.

Prep time:
Cook time:
Servings: 12


Cost per serving $0.65 view details


  1. Grease a 12-cup Bundt pan and dust with flour. In medium bowl mix together flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves and allspice; set aside.
  2. Combine the butter and sugar in large mixing bowl and beat together at medium speed for 3 minutes, scraping sides and bottom of bowl occasionally. Beat in the eggs, then the buttermilk and vanilla.
  3. With mixer on low, mix in the flour mixture. Fold walnuts in gently just until well dispersed.
  4. Bake in prepared pan at 350 degrees F. 40-45 minutes until cake tester inserted in center of cake comes out clean. Cool pan on rack 10 minutes then invert on rack and cool completely before topping with the glaze.
  5. LEMON GLAZE: Beat together 1 1/2 cups powdered sugar with 4 tablespoons lemon juice (more or less as needed to make glaze consistency.) Drizzle over cake, allowing it to drip down sides. Allow cake to stand about 1/2 hour before serving to set glaze. Store in cake keeper up to 3 days, or refrigerate for longer storage.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 12 servings
Calories 337  
Calories from Fat 176 52%
Total Fat 20.09g 25%
Saturated Fat 10.6g 42%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 459mg 19%
Potassium 104mg 3%
Total Carbs 34.94g 9%
Dietary Fiber 1.2g 4%
Sugars 17.98g 12%
Protein 5.55g 9%


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