Lemon Bundt Cake

• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 3 eggs
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons grated lemon peel
• 2 tablespoons lemon juice
• lemon glaze
• 1 1/2 cups powdered sugar
• 1/4 cup butter, melted
• 2 -4 tablespoons fresh lemon juice (enough to make glaze spreadable)
• lemon zest (optional)

1. Preheat oven to 325; grease and flour a Bundt pan.
2. Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
3. Add the dry ingredients, alternating with the 1 cup of buttermilk .
4. Put your lemon zest and lemon juice in last and mix well.
5. Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
6. Perform the "toothpick" test to make certain it is done but don't overcook !
7. While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
8. Allow cooked cake to cool on a rack for about an hour.
9. Run a knife around cake in pan for easier removal.
10. Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
11. Spread the glaze all over the cake.

sugar, butter, eggs, flour, baking soda, salt, buttermilk, lemon juice, lemon glaze, powdered sugar, butter, lemon zest

Taken from www.food.com/recipe/lemon-bundt-cake-409709 (may not work)