Lemon Bundt Cake

Ingredients

• Spray

  I Can't Believe It's Not Butter - Freshdirect

  1 sprays or 80g

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Salt

  Table

  1 tsp or 6g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

• Lemon juice

  Raw

  6 tbsp or 90g

• Vanilla extract

  1 tbsp or 13g

• Butter

  Unsalted

  18 tbsp or 256g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Egg yolk

  Raw, fresh

  4 large yolk (separated from white) or 68g

• Powdered sugars

  2 cup unsifted or 240g

• Lemon juice

  Raw

  3 tbsp or 45g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 tbsp or 15g

Directions

1. Adjust your oven rack to the lower center position and heat oven to 350 degrees. Spray Bundt pan with a non-stick baking spray and set aside. Whisk together the flour, salt, baking powder and baking soda in a bowl. Whisk buttermilk, lemon zest, lemon juice and vanilla extract together in another bowl.
2. Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs and egg yolk one at a time, beating after each addition until just combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Scrape down the bowl as needed. Give batter a final stir by hand.
3. Pour batter into the prepared Bundt pan and smooth top with a rubber spatula. Tap pan on the counter to settle batter in the pan. Place a baking sheet under the Bundt pan and bake for 50-60 minutes, rotating pan halfway through baking. Let cake cool in the pan for 10 minutes.
4. While the cake is baking, whisk together the powdered sugar, 2 tablespoons lemon juice and buttermilk in a bowl until smooth. Add more juice by teaspoon if needed. Glaze should be thick but still pourable.
5. Invert cake onto a cooling rack and carefully remove the pan. Pour half of the glaze over the warm cake and let cool for 1 hour. Drizzle the remaining glaze evenly over the cake and let cool completely, about 2 hours. Serve.
6. Recipe by: Mary | The Cake Chica (source: https://thecakechica.com/lemon-bundt-cake/)