Lemon Bundt Cake
Source: Taste of Home (here)
1/2 cup butter or margarine, softened
1 cups sugar
3/4 teaspoon lemon extract
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (I used 1/4 cup milk and 1/4 cup lemon juice instead)
1/2 tablespoon grated lemon peel
1/2 cup powdered sugar
~2 Tbsp lemon juice
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.
A little bit of drizzle makes the world a better place.
PS This is half of the original recipe. I was able to get 4 mini bundt cakes out of half the recipe. The cakes baked for about 25 minutes.