Description

A delicious, moist cake that is amazingly tart and sweet at the same time. It is light and just right for the warmer weather that is coming soon!

Ingredients

• cake:
• 2 1/4 c. all-purpose flour
• 2 1/4 t. baking powder
• 1/2 t. salt
• 4 eggs
• 2 c. sugar
• 1 t. vanilla extract
• 2 T. lemon zest
• 2 T. plus 2 t. lemon juice
• 1 1/4 c. whole milk
• 10 T. unsalted butter, cubed
• glaze:
• 1 1/2 c. powdered sugar
• 4 T. lemon juice
• topping:
• 1 T. lemon zest
• 1 T. granulated sugar

Steps

1. Preheat oven to 350 degrees Grease a bundt pan making sure to get into all crevices, then lightly flour pan. Set aside.
2. Lightly whisk flour, baking powder and salt in a small bowl and set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, beat eggs on low until thickened and very pale yellow in color. Turn mixer on low. Slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.