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Lemon Bundt Cake

Katie Aubin
  • 150 minutes
  • Serves 8

INGREDIENTS

2 tbsp

Lemon, zest

1

Lemon, Zest of

3

Eggs, large

11/16 cup

Lemon juice

3 cups

All-purpose flour

2 tsp

Baking powder

2 1/2 cups

Granulated sugar

1 tsp

Kosher salt

2 cups

Powdered sugar

1 tsp

Vanilla extract

1

Cooking spray, Nonstick

1 cup

Butter, unsalted

1 cup

Whole milk