The Big Green Bowl for the heads up on where this recipe came from. I tried to find this on the the magazine's website, but I couldn't get it to come up. I have made it several times now. I would love to make it every week. It is that good!
Lemon Bundt Cake From: Good Housekeeping
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon of vanilla
3 cups of flour
3/4 teaspoon of salt
1/2 teaspoon of baking soda
1 cup buttermilk
2 cups powdered sugar
1/2 cup butter, softened
4 ounces of cream cheese, softened
2 tablespoons lemon juice
1/2 teaspoon of vanilla
For the Cake: Preheat the oven to 325 degrees. Grate 2 tablespoons of lemon peel and squeeze out 3 tablespoons of juice (and another 2 tablespoons for the frosting). Set aside. Mix the butter and sugar together. Beat in the eggs one at a time on low. Add the vanilla. Separately mix the flour, salt and baking soda together and add to the butter mixture alternately with the buttermilk. Fold in the 2 tablespoons of peel and the 3 tablespoons of juice. Bake in a well greased and floured bundt pan for 60-70 minutes. Cool in the pan 15 minutes and then on a rack.
For the frosting. Cream the butter and cream cheese together and slowly add the sugar until smooth. Add in the vanilla and lemon juice, beating on high until fluffy. Frost the cake.
Linking up to: Sweets for a Saturday