Lemon Bundt Cake Instructions

Cup of Yum
1. Preheat the oven to 325. Spray the bundt cake pans with cooking spray, even if they say they are non-stick.
2. Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
3. In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
4. Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
5. Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
6. Put the flour in a bowl and stir in the baking soda and salt.
7. Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
8. Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes. 
9. Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
10. Let the cakes cool completely before glazing.

Glaze for Lemon Bundt Cakes

1. Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
2. Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
3. Mix the glaze until it is smooth and drizzle over the cakes.

Decorate

1. Top with raspberries and blueberries for a red, white and blue summer treat.
2. Top with toasted coconut flakes and chocolate eggs for a spring birds nest dessert.
3. Top with sprinkles for any occasion.