My inspiration today goes back to the girl scouts. Their new variety, in honor of the 100th Anniversary, is Savannah Smiles--a lemony shortbread in the shape of a big smile.
Lemon Cookie~Crunch Bundt Cake
1 1/2 cups (3 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
1/2 tsp. lemon extract
Zest of one lemon (reserve the juice for the glaze)
1/2 tsp. Tahitian Vanilla powder (I purchased it at Williams-Sonoma)
3/4 cup Lemon Bits
3 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. Kosher salt
1-6oz carton of Greek-style Lemon Yogurt
1 pkg. GSA-Savannah Smiles cookies
3 T. unsalted butter, melted
Preheat oven 350F-degrees. Spray a 12-cup Bundt pan with a non-stick baking spray.
In the bowl of a stand mixer, using a paddle attachment, cream the butter and the sugar until fluffy. Add the lemon zest and beat to mix. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and mix again.
Add the lemon extract and vanilla powder (if using) along with the lemon bits. Mix to combine. In a separate bowl, blend the dry ingredients together. Add them all at once along with the lemon yogurt. Mix on medium speed to blend, then turn up the speed a bit and mix 1 minute more. Spoon batter into the prepared bundt pan.
1 cup confectioners' sugar
juice from the lemon
1 T Karo syrup
Mix everything in a small bowl and pour over the warm cake.