Starbucks Lemon Cake-Supposedly :)

If you search for a recipe for the lemon pound cake the Buck sells, you'll find what is on my table here, above. I think it is ok. I might make it again, but my all- time favorite lemon cake recipe is this one, below. Make it in a Bundt pan, 350 degrees for 60-70 minutes.

Lemon Bundt Cake

I love the glaze on this cake. It is far better than the 10x sugar icing on the above cake. Add more fresh lemon juice to this recipe based on your taste.

Ingredients:

1 cup unsalted butter, softened 2 cups sugar 4 large eggs 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt

1 cup whole milk 2-3 tablespoons grated lemon peel (depends on how lemony you want) GLAZE: 1/4 cup lemon juice 1 tablespoon water 1/2 teaspoon lemon extract 3/4 cup sugar

Directions:

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extract and fresh juice. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.