Lemon Bundt Cake
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup buuter, melted and cooled
1 Tbsp. lemon extract
2 Tbsp lemon zest
3 cups flour
2 cups sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 recipe Lemon Glaze, below
Preheat oven to 325 degrees. Coat a 10 inch fluted pan with nonstick spray for baking. In a very large mixing bowl whisk together eggs, milk, oil, butter, extract, and zeal. Add flour, sugar, baking powder, and 1 tsp salt. Whisk until smooth. Pour into prepared pan.
Bake about 60 minutes or until a toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan, cool. Drizzle with glaze.
Lemon Glaze
In bowl stir together 1 cup powdered sugar and enough lemon juice to make drizzling consistency (about 2 Tbsp.).
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup buuter, melted and cooled
1 Tbsp. lemon extract
2 Tbsp lemon zest
3 cups flour
2 cups sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 recipe Lemon Glaze, below
Preheat oven to 325 degrees. Coat a 10 inch fluted pan with nonstick spray for baking. In a very large mixing bowl whisk together eggs, milk, oil, butter, extract, and zeal. Add flour, sugar, baking powder, and 1 tsp salt. Whisk until smooth. Pour into prepared pan.
Bake about 60 minutes or until a toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan, cool. Drizzle with glaze.
Lemon Glaze
In bowl stir together 1 cup powdered sugar and enough lemon juice to make drizzling consistency (about 2 Tbsp.).
