Ingredients
Scale
- 2 sticks unsalted butter
- 1/2 c. shortening
- 3 c. sugar
- 1/2 tsp. salt
- 6 eggs, room temperature
- 1 c. milk, room temperature
- 1 tsp. vanilla extract
- 2 tbsp. fresh lemon juice
- 2 tbsp. lemon zest
- 3 c. flour
- Glaze
- 2 1/2 c. powdered sugar
- 2 tbsp. fresh lemon juice
- 1 tbsp. lemon zest
- pinch of salt
- 2 tbsp. milk
Instructions
- Preheat oven to 350 Degrees and grease a bundt pan and set aside.
- In a large bowl cream the butter and shortening together. Add the sugar a cup at a time so it can be well mixed. Add the salt and the eggs one at a time while blending with a handheld blender or using a standing mixer. Add the vanilla extract, lemon juice, and lemon zest. Fold in the flour a cup at a time until well blended and pour cake mix into the prepped bundt pan and bake for 45 minutes-1 hour or until toothpick is inserted and comes out clean.
- Once cake is finished allow to cool for 15 minutes and then flip cool rack with brown paper bags underneath and let completely cool at this point. You are going to recycle the excess glaze to put back onto the cake.
- Mix the entire glaze ingredients well and slowly pour over the bundt cake. Allow to set and turn cake onto a cake serving dish (I lifted it from the bottom with my hands quickly). Take the excess glaze from the paper bags and pour into a ramekin and pour the excess over top the rest of the cake. Let set and serve.