2 1/4 C. Flour
2 1/4 Tsp. Baking powder
1/2 Tsp. Salt
2 C. Sugar
1 Tsp. Vanilla
2 Tbs. Lemon zest
1/4 C. Lemon juice (fresh squeezed)
1 1/4 C. Whole milk
10 Tbs. Butter (I always use salted), cut into cubes for easier melting
Instructions: Preheat oven to 350 degrees. Prepare your bundt pan by spraying it with cooking spray and lightly flouring it. Next, mix flour, baking powder, and salt in a small bowl and set aside. In a seperate bowl, beat the eggs on low until they are more of a pale yellow color. Turn mixer on low and slowly add your 2 cups of sugar. Once all sugar is added, turn your speed up to medium and beat the eggs and sugar until fluffy. Next stir in the vanilla, lemon juice and zest. Side note–I used fresh lemon juice, but I am sure store bought will work too. Now add your dry ingredients slowly on low speed until your mixture is combined. In a sauce pan, cook your butter and milk until the butter has melted. Do not boil it, just melt the butter. Add this mixture to your cake batter and mix well. Pour into your prepared bundt pan, and cook for 35-40 minutes. Watch your cake toward the end of baking. It is done once a toothpick comes out clean. Let your cake cool, and then frost it with this AMAZING frosting below.
5 Oz. Cream cheese, Softened
1/2 C. Butter, Softened
3 C. Powdered sugar
1/2 C. Fresh squeezed lemon juice
Instructions: Mix cream cheese, butter and lemon juice well until no lumps remain. Add in the powdered sugar and mix the frosting well until fluffy (30-60 seconds on medium high speed). Frost on a cooled cake. Enjoy!!!!