Lemon Bundt Cake tastes almost like a pound cake, but without the pound of butter. Lemon extract and lemon zest are in the batter and fresh lemon juice is used to make the powdered sugar glaze, giving this cake a fresh, bright flavor.
Flour Sugar Baking Powder Salt Eggs Milk Butter Vegetable Oil Lemon Extract Lemons
Preheat oven to 325° Combine the flour, sugar, baking powder, and salt Whisk the eggs with the oil, milk, butter, & lemon extract. Add the zest lemons Add the flour mixture a little at a time to the wet ingredients Bake for 60 mins Let cool then add glaze. Serve.
Wait until the batter is mixed up before you prepare the pan, or the oils will collect in the bottom
Use a thin knife to run along the edges of the outside and around the center tube to loosen the cake after it comes out of the oven.
"This easy made-from-scratch cake recipe is rich and buttery!"