Lemon Bundt Cake

Just in time for spring- a delicious bundt cake ! the secret ingredient is of course, the lemons !

I like to serve this with cut up strawberries and whipped cream.

Make sure you only use large eggs ( no bigger) or your cake may get dry. And if you use salted butter, then i would omit the salt in the recipe.

Ingredients

Cake

1 Cup of unsalted butter, at room temperature , plus extra to grease pan

2 Cups granulated sugar

4 large eggs, at room temperature

3 Cups all purpose flour

1/2 teaspoon of baking soda

1/2 teaspoon salt

1 Cup of buttermilk

Grated zest of 2 large lemons

Juice of one large lemon ( 2 1/2 tablespoons)

Glaze ( the best part!)

1/2 Cup of unsalted butter softened

1 1/2 to 2 Cups of confectioners sugar, sifted

Grated zest of one large lemon

Juice of one large lemon ( 2 1/2 tablespoons)

preheat oven to 325 .

Grease and flour a 10 inch non- stick bundt pan.

1- Using electric stand mixer, cream butter and sugar together for 2 minutes until fluffy and pale. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl.

2- In a medium bowl, with an electric hand mixer, mix flour, baking soda, and salt for 30 seconds. Sift into a second bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. DON"T OVER MIX. Just fold gently until batter looks well blended. Fold in lemon zest and juice.

3- Scrape the batter into the prepared pan, smoothing top with rubber spatula. Bake the cake for one hour to one hour 15 minutes, or until tester inserted in center comes out clean, and cake has begun to pull away from sides of pan. ( do not UNDER BAKE, or you wont get the bad boy out of the pan). Transfer pan to wire rack and cool for 10 minutes.

4- While cake is cooling slightly, prepare the glaze. In a medium sized bowl, cream the butter with hand electric mixer until light and fluffy. Gradually beat in sifted sugar, zest, and juice, until a creamy, pourable consistency is achieved. If too stiff, add more lemon juice or a little water. If too runny, add more sugar.

5- Say a prayer, and then invert the cake onto a wire rack and hope the pan comes off. Spoon glaze over hot cake. If your cake has broken a bit, use the glaze to glue it together.

Let cake cool completely before cutting. Like most baked treats- this cake is best served same day made, but keeps for a a day or two in airtight container at room temperature.