Holiday Bundt Cake

• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs, room temperature
• 1/4 cup plus 1-1/2 teaspoons whole milk
• 1-1/2 teaspoons lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon lemon extract
• 2 cups cake flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• Confectioners' sugar, fresh peaches, blackberries and mint, optional

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the milk, lemon juice, vanilla, lemon zest and extract. Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 15 minutes. Reduce heat to 325u0b0; bake 45 minutes longer or until a toothpick inserted in the center comes out clean.
3. Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.

butter, sugar, eggs, milk, lemon juice, vanilla, lemon zest, lemon extract, cake flour, salt, baking soda, confectioners

Taken from www.tasteofhome.com/recipes/holiday-bundt-cake/ (may not work)