Lemon Bundt cake

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So, this recipe came from sallysbakingaddiction.com, and I essentially  used the same recipe from the orange bundt cake and changed it to lemon. I think the orange version is better, but this is plenty good.

Lemon Bundt Cake
  • 3 cups (300g) sifted cake flour* I did mine by weight, 1/3 cornstarch and then flour to 300 g.
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (230g) unsalted butter, softened to room temperature I also added 1 Tbs. of oil
  • 1 and 2/3 cups (333g) granulated sugar I did 1 1/4 cups sugar and it was plenty
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • zest of 3 oranges (about 5–6 packed Tablespoons) I also added the zest of about half an orange and did 1/3 cup lemon zest and orange zest combined
  • juice from 2 oranges (about 1/2 cup fresh juice) I did lemon juice instead
  • 3/4 cup (180ml) buttermilk, room temperature*
Easy Orange Glaze
  • 1 and 1/4 cups (150g) sifted confectioners’ sugar I only did 1 cup
  • 2–3 Tablespoons (30-45ml) fresh orange juice I did lemon juice instead
  • 1/2 teaspoon pure vanilla extract

Recipe and instructions can be found at:
https://sallysbakingaddiction.com/glazed-orange-bundt-cake/
So, basically, grease with shortening and flour a bundt pan. Mix your dry, cream butter, add sugar, add eggs one at a time and vanilla. Keep it fluffy. Then, you add the zest. Then, you alternate flour and then wet ingredients (I poured in buttermilk, then juice), repeat. Bake at 350 for about 45-55 minutes, and put tinfoil on top if it starts to brown too quickly. After cooling for 10 minutes, dump it out. When it’s totally cool, you can glaze it. Also, I wrapped it in plastic wrap for a few hours so it didn’t dry out.

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