Glazed Meyer Lemon Buttermilk Bundt Cake
INGREDIENTS
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Cake
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3 cups (13 1/2 ounces) all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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3 tablespoons Meyer lemon zest
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1 1/2 cups granulated sugar
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1/2 cup (1 stick) unsalted butter, at room temperature
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3 tablespoons Meyer lemon juice
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1/2 teaspoon lemon extract
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3 large eggs, at room temperature
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1 cup low-fat buttermilk
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Glaze
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1 cup (4 oz) confectioners' sugar
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2 teaspoons low-fat buttermilk
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3-4 teaspoons Meyer lemon juice
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