Ingredients:
1 cup butter
2 cups sugar
4 eggs
3 cups flour
2 tsp baking powder
1 Tbs grated lemon rind
1 1/2 teaspoon lemon extract
1 1/2 tsp vanilla
1/2 tsp salt
1 cup milk
GLAZE:
1/2 cup unsalted butter, softened
1 1/2 to 2 cups sifted confectioners’ sugar
grated zest of 1 large lemon
2 1/2 Tbs lemon juice

Preparation:

1. Cream butter and sugar together. Add eggs one at a time. Add flour, baking powder, flavoring, lemon juice and milk and beat well.

 

2. Pour batter into greased bundt pan. Bake at 165 C (330 F) for 1 hour or until done.

 

3. GLAZE: Cream the butter until light and fluffy. Gradually beat in the sugar, lemon zest and lemon juice until creamy. Spoon glaze over hot cake and cool completely before cutting.

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