A Spring-time Bundt Cake

I know Spring will come, after all, Hall Borland wrote~"No Winter Lasts Forever, No Spring Skips Its Turn." In the meantime, I've decided to play Mother-Nature (like I do when I create my 3-D paper flowers) and bring some sunshine into my kitchen ;-D

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.

You just can't go wrong with lemon...at least that what my mother thought and I have to agree.  It has a bright, fresh taste and there isn't a baked good, when it's added, that will disappoint you.  I decided to use these cookies as a crunchy topping on my lemon bundt cake...a decision that came out very well.

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 

Topping:
1 pkg.  GSA-Savannah Smiles cookies
3 T. unsalted butter, melted

Place cookies in a plastic bag and use a rolling pin to crush.  Place in a bowl and add the melted butter.  Stir to combine and set aside.

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.

Add the cookie crumbs on top and bake in the preheated oven for 55 to 60 minutes.

Watch the cake closely after about 40 minutes and if necessary, "tent" the cake with aluminum foil to prevent the top from browning too much.

Let cool in the pan about 7 to 10 minutes and then cover a plate with wax paper or parchment and turn the cake out.  Place the serving platter over the bottom of the cake and flip it up to expose the crumb side.  Add glaze, if desired.

Glaze:
1 cup confectioners' sugar
juice from the lemon
1 T Karo syrup

Mix everything in a small bowl and pour over the warm cake.

The cake, inside is a beautiful, natural yellow, which reminds me that Spring indeed will not miss its turn.  Enjoy!