Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 cups confectioners’ sugar
1/2 cup butter, softened
8 ounces cream cheese, softened
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
Preheat oven to 325Â°.
Grease and flour 12-cup bundt pan.
From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
Mix flour, salt and baking soda.
In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
On low, beat in eggs, 1 at a time, and vanilla.
Beat in flour mixture alternately with buttermilk.
Fold in peel and juice.
Spoon into pan.
Bake 60 to 70 minutes or until cake tests done.
Cool in pan 15 minutes, then invert onto rack.
In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
Beat in juice, peel and vanilla.
On high, beat until fluffy.
Spread over cooled cake.