Instructions

1. Cake: Pre-heat oven to 325°F, Grease and flour the bundt pan thoroughly. Be sure to get into every corner or crease for ease of removing cake.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside
3. In the bowl of a stand mixer, blend the butter until fully smooth and light yellow.
4. Add sugar and blend until creamy and well incorporated, light and fluffy.
5. Add i egg at a time with mixer running, mixing well between each egg.
6. Slowly add about half of the flour mixture, then add in the milk and vanilla.
7. Add remaining flour, slowly add yogurt and lemon juice, blend until well incorporated.
8. Pour batter into prepared bundt pan, using an offset spatula or knife smooth top until evenly distributed.
9. Bake at 325* for 60-70 minutes until toothpick inserted comes out clean.
10. Remove and allow the cake to rest about 45 minutes to 1 hour, when pan cool to touch invert onto plate. If stuck, use knife to loosen edges for easy release.
11. Prepare Glaze:
12. In medium bowl microwave butter until just melted.
13. Add powdered sugar, stir in lemon juice. If too thick add water or juice in teaspoon increments until desired constancy (it will thicken as it cools). Pour over cooled cake.

• Servings : 12-16
• Course : Dessert
• Recipe Type :