Lemon Bundt Cake

Name: Lemon Bundt Cake
Ingredients: 3 cups (12 oz) cake flour; 2 cups (14 oz) sugar; 1/4 cup lemon zest (from about 4 lemons); 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup whole milk, at room temperature; 3 large eggs, yolks and whites separated; 1/4 cup vegetable oil; 4 tablespoons (1/2 stick) unsalted butter, melted and cooled; 1 tablespoon vanilla extract; pinch cream of tartar; 2 tablespoons fresh lemon juice, from 1 lemon; Lemon Glaze; 1 cup (4 oz) confectioners' sugar; 5 teaspoons juice from 1 lemon; 1 tablespoon lemon zest (from about 1 lemon); pinch salt

Lemon Bundt Cake was pinched from <a href="http://traceysculinaryadventures.blogspot.com/2011/05/lemon-bundt-cake.html" target="_blank">traceysculinaryadventures.blogspot.com.</a>

INGREDIENTS

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3 cups (12 oz) cake flour

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2 cups (14 oz) sugar

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1/4 cup lemon zest (from about 4 lemons)

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1 teaspoon salt

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1 teaspoon baking powder

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1/2 teaspoon baking soda

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1 cup whole milk, at room temperature

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3 large eggs, yolks and whites separated

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1/4 cup vegetable oil

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4 tablespoons (1/2 stick) unsalted butter, melted and cooled

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1 tablespoon vanilla extract

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pinch cream of tartar

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2 tablespoons fresh lemon juice, from 1 lemon

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Lemon Glaze

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1 cup (4 oz) confectioners' sugar

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5 teaspoons juice from 1 lemon

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1 tablespoon lemon zest (from about 1 lemon)

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pinch salt

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