Servings: One 10-inch bundt cake, about 16 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour 5 Minutes
Total Time: 1 Hour 30 Minutes, plus about 1 hour cooling time
Ingredients
For the Cake
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you'll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
1 teaspoon Vanilla extract
For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
For the Glaze
1-1 1/2 cup confectioners' sugar
3-5 tablespoons fresh lemon juice and the rest of the leftover lemon zest
