Lemon Bunt Cake

Ingredients:

For the batter:
2 sticks Butter, softened
2 cups Sugar
3 Eggs
2 tbsp Lemon Zest
1/4 cup Lemon Juice
1 1/2 tsp Vanilla Extract
3 cups Flour
2 tsp Baking Powder
1 cup Milk

For the glaze:
1/2 cup Sugar
1/4 cup Lemon Juice

For the icing:
2 cups Powdered Sugar
2 tbsp Lemon Juice
1 tbsp Milk

Instructions:

Preheat oven to 350 degrees. In a stand mixer combine the butter and sugar. Beat until light and fluffy. Add in the eggs, one at a time. Add in the lemon zest, lemon juice, and vanilla extract. In a small bowl whisk together the flour and baking powder. Alternately add the flour mixture and the milk into the mixer in about 4 parts until fully incorporated. Pour into a prepared bunt pan and bake for 45 minutes or until a toothpick comes out clean. Let cool for 10 minutes on a wire rack.

In a small bowl combine the sugar and lemon juice. Heat until the sugar is dissolved. Poke the cake all around with a toothpick. Brush this mixture all over the cake to soak in.

In another small bowl combine the powdered sugar, lemon juice, and milk. Spoon the icing over the cake and decorate how you want. Enjoy!