Lemon Bundt Cake
Preheat oven to 350 degrees
For the cake
2½ cups flour
1½ cups sugar
3 eggs
3 teaspoons baking powder
½ teaspoon salt
¾ cup orange or apricot juice
¾ cup vegetable oil
2 teaspoons lemon extract
For the glaze
1½ cups powdered sugar
½ cup lemon juice, freshly squeezed
Mix all the cake ingredients until blended, then mix three minutes with a mixer on medium speed
Pour into well-greased bundt pan
Bake for 30-45 minutes, or until cake tester comes out clean
Be careful not to overbake.
Combine glaze ingredients and mix well with a fork
As soon as cake is done, while still in pan and hot, prick cake deeply, every inch, with a large serving fork
Slowly pour 2/3 of the glaze over the cake
Let cake stand 10 minutes, then invert onto cake plate and drizzle the rest of the glaze over the top.
Serves 12-20.