Lemon Bundt Cake with Lemon Glaze

Ingredients:

**For the Cake:**
– 1 cup (230g) unsalted butter, softened
– 2 cups (400g) granulated sugar
– 4 large eggs
– 3 cups (360g) all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (240ml) buttermilk
– Zest of 2 lemons
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1 teaspoon vanilla extract

**For the Lemon Glaze:**
– 1 1/2 cups (180g) powdered sugar
– 2-3 tablespoons freshly squeezed lemon juice

 Instructions:

**1. Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to get into all the crevices.

**2. Prepare the Cake Batter:**
– In a large mixing bowl, cream together the butter and sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– In a separate bowl, whisk together the flour, baking soda, and salt.
– Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
– Stir in the lemon zest, lemon juice, and vanilla extract.

**3. Bake the Cake:**
– Pour the batter into the prepared bundt pan and smooth the top with a spatula.
– Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

**4. Prepare the Lemon Glaze:**
– In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. If the glaze is too thick, add more lemon juice a little at a time.

**5. Glaze the Cake:**
– Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

**6. Serve:**
– Let the glaze set for a few minutes before slicing and serving.

Enjoy your tangy and sweet lemon bundt cake! This cake is perfect for any occasion and can be served as a delightful dessert or a sweet treat with tea or coffee.