Still "ice in" from Winter Storm Helena...which by the way, when did we start naming winter storms? my baking continued into Sunday making this delicious cake. Very easy and oh so delicious.
Lemon Bliss Bundt Cake
16 T (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1 tsp. salt
4 large eggs, at room temperature*
2 tsp. baking powder
3 cups King Arthur All-purpose Flour
1 cup milk, preferably whole milk
Zest of 2 medium lemons
1/2 tsp. Lemon Oil (optional)
1/3 cup freshly squeezed lemon juice
3/4 cup granulated sugar
1 1/2 cups confectioners' sugar (icing sugar), sifted
pinch of salt
2 to 3 T freshly squeezed lemon juice
1 tsp. light Karo syrup (this is my addition to give it a shine!)
*If you forget, like I do most times, to set out your eggs...simply place them in very warm water for about 5 minutes. You'll still get the benefit of room temperature eggs that crack easily!
Preheat oven to 350F-degrees. Spray a 10 or 12 cup Bundt pan with baking spray and set aside. I used one of the new designs, Party Bundt Pan.
In a stand mixer, beat the butter and sugar together until fluffy and lightened in color.
Add the baking powder to the flour and in three parts, alternately with the milk, starting and ending with the flour. Mix, until everything is well combined, the batter will a bit rough, but shouldn't have any large lumps. Stir in the lemon zest and oil (if using).
Spoon the batter into the prepared pan, leveling it and smooth the top with a spatula.
Remove the cake from the oven and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack and gently shake the pan back and forth to loosen and remove it.
Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze continuing until all the glaze is used up.