Lemon Bundt Cake

Name: Lemon Bundt Cake
Ingredients: 2 Sticks (226g) unsalted butter, softened; 2 cups (400g) sugar; 4 large eggs, room temperature; 3 cups (342g) cake flour - See Notes for substitution; 3 teaspoons (12g) baking powder; 1/2 teaspoon (3g) salt (omit if you are using salted butter); Zest of 2-3 Lemons; 1 cup (242g) milk (We use whole milk); 1/4 cup (54g) vegetable oil- we use canola oil; 1 Tablespoon + 1 teaspoon (13g) Lemon Extract (We used McCormick) *See notes; 1/3 cup (75g) Lemon Juice from two large lemons; 1/2 cup (100g) sugar; 2 cups Confectioners Sugar (see notes); 3 to 4 Tablespoons (45 to 60g) milk, more if needed for the consistency you like; Pinch of salt (Approximately ¼ teaspoon); Lemon Extract- Start with 1 teaspoon and add additional until you reach desired amount of lemon flavor (You can substitute lemon juice for this also)

"This moist Lemon Bundt Cake has wonderful flavor and a velvety soft texture. This easy recipe is sure to please a crowd!..."

INGREDIENTS

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2 Sticks (226g) unsalted butter, softened

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2 cups (400g) sugar

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4 large eggs, room temperature

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3 cups (342g) cake flour - See Notes for substitution

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3 teaspoons (12g) baking powder

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1/2 teaspoon (3g) salt (omit if you are using salted butter)

•

Zest of 2-3 Lemons

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1 cup (242g) milk (We use whole milk)

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1/4 cup (54g) vegetable oil- we use canola oil

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1 Tablespoon + 1 teaspoon (13g) Lemon Extract (We used McCormick) *See notes

•

1/3 cup (75g) Lemon Juice from two large lemons

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1/2 cup (100g) sugar

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2 cups Confectioners Sugar (see notes)

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3 to 4 Tablespoons (45 to 60g) milk, more if needed for the consistency you like

•

Pinch of salt (Approximately ¼ teaspoon)

•

Lemon Extract- Start with 1 teaspoon and add additional until you reach desired amount of lemon flavor (You can substitute lemon juice for this also)

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