Beat the batter thoroughly after each addition.
Add the vanilla extract, lemon rind and lemon juice.
Beat for 2 minutes.
Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.
Remove from the oven and cool 19 minutes before inverting on serving platter.
LEMON GLAZE
2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon
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