National Bundt Day: Lemon Bundt Cake

Have you been over to The Food Librarian's blog? She has done the most amazing and inspiring thing. She made 30 bundt cakes in 30 days all in celebration and anticipation of National Bundt Day, which is today. Every day I would see her post about a new bundt cake and it was so hard to resist wanting to lick your screen. Seriously, check out this round up post about all the bundt cakes she made. It was also hard to resist not wanting to make a bundt cake yourself! I made a lemon bundt cake with a lemon glaze in a sign of bundt cake love solidarity. The cake was delicious and had just the lemony flavor I was craving.

Lemon Bundt Cake
Source: Taste of Home (here)

Cake
1/2 cup butter or margarine, softened
1 cups sugar
2 eggs
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

Glaze
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.