HEAVENLY LEMON BUNDT-CAKE
This is delish, my absolute favorite!
Preheat your oven to 325*. Heavily spray your bundt or loaf pans with cooking spray or spread with butter.
1 C. butter, softened
2 C. sugar
3 eggs, one at a time
The mixture should be light.
In a separate bowl, mix together:
3 C. flour
1 tsp. baking powder
1/4 tsp. salt
Incorporate the dry ingredients into the butter mixture, alternating with 1 C. buttermilk*. Begin and end with the flour mixture.
3-5 Tbsp. lemon juice (if using more, hold back a little milk)
Grated zest of 1-2 lemons (more = lemony flavor)
Pour into your pan, and bake 40-50 minutes, or until a toothpick comes out clean. Let it cool in the pan, then turn the cake out onto a rack to cool completely. Glaze when cool (below).
*Sometimes I use either sour cream or plain milk instead of the buttermilk. Each gives an entirely different flavor to the cake.
1/4 C. soft butter
1-1/2 C. powdered sugar
3 Tbsp. lemon juice
Drizzle this over the cooled cake. Sprinkle a little zested lemon curls onto the top for decoration. Store in a sealed container. Enjoy!