BLUE RIBBON LEMON CAKE!

This lemon cake will have you winning a blue ribbon at your local fair! This cake is SO delicious you will not want to put the fork down! With each bite the cake just gets better and better.

SERVINGS

12 - 16

PREP TIME

30 MINUTES

COOK TIME

10 - 15 MINUTES

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Ingredients:

Cake

1 cup of salted butter
2 cups granulated sugar
¼ tsp salt
4 extra large eggs at room temperature
2 tsp baking powder
3 cups of all-purpose unbleached flour
1 cup whole milk
¾ tsp lemon oil (Boyajian brand) or use rinds grated from 2 lemons

Glaze

1/3 cup freshly squeezed lemon juice from 2 lemons
¾ cup granulated sugar

Icing

3 cups confectioners' sugar sifted
Two tiny pinches of salt

¼ cup freshly squeezed lemon juice

Directions:

Preheat oven to 345 degrees F
Beat together butter, sugar, and salt.
Add the eggs one at a time, scraping the sides and bottom of the bowl once all the eggs have been added.
Add the flour and baking powder to the mixture in four parts alternating with the milk starting and ending with the flour. The batter will look sour and rough at first but shouldn't have lumps. Stir in the grated lemon rind or lemon oil.
Completely grease and flour a 10-12 cup Bundt pan. Spoon the batter into the prepared pan.
Make cake for 50 minutes or until a cake tester inserted into the center comes out clean.
While cake is baking make the glaze. Combine ingredients and microwave until sugar is dissolved. Less than one minute. Set aside.
Remove cake from pan as soon as it comes out of the oven.
Brush the glaze all over the hot cake both top sides. Let it soak in and continue brushing the glaze all over until it is gone.
Allow the cake to cool completely before icing and serving.
To ice the cake, mix the sugar and salt, then add the lemon juice a tablespoon at a time to create the desired thickness. Once barely able to pour, drizzle it over the completely COOLED cake.
Store at room temperature.