Lemon Bundt Cake - cooking recipe

Ingredients

1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
lemon glaze
1 1/2 cups powdered sugar
1/4 cup butter, melted
2 -4 tablespoons fresh lemon juice (enough to make glaze spreadable)
lemon zest (optional)

Preparation

Preheat oven to 325; grease and flour a Bundt pan.
Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
Add the dry ingredients, alternating with the 1 cup of buttermilk .
Put your lemon zest and lemon juice in last and mix well.
Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
Perform the \"toothpick\" test to make certain it is done but don't overcook !
While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
Allow cooked cake to cool on a rack for about an hour.
Run a knife around cake in pan for easier removal.
Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
Spread the glaze all over the cake.