This moist, lemony cake is a perfect brunch or picnic cake.
Recipe courtesy of Nick Malgieri
Show: Cooking Live
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Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Ingredients

Batter:
Lemon Glaze:

Directions

Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.

Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes.

Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.

Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan.

For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and

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