|Lemon Bundt Cake|
2 ½ cups flour
1 ½ cups sugar
2 ½ teaspoons baking powder
½ teaspoons salt
¾ cup orange juice
¾ cup cooking oil
2 teaspoons lemon extract
Grease and flour bundt cake pan. Lightly spoon flour into measuring cup and level off. Stir dry ingredients together. Add wet ingredients to the dry and beat 3 minutes at medium speed. Pour into bundt pan and bake at 350 degrees for 40-50 minutes, or until cake is a light golden brown. Remove from oven and prick cake deeply with a fork, while it's still in the pan. Make glaze.
1/2 cup fresh squeezed lemon juice
1 ½ cups powdered sugar
Whisk all ingredients together in a small bowl and pour the glaze over cake, while cake is still in the pan. Let stand for an hour to allow the cake to absorb the glaze. Turn cake out onto a cake stand or cake plate. Serve with or without ice cream. Serve with fresh berries of desired.
Optional Lemon Frosting Glaze:
Use this Frosting Glaze if you like the look of a drizzling glaze down the sides of the cake. Piling up raspberries in the center of the cake makes a beautiful presentation.
1 cup powdered sugar
1 ¾ tablespoons fresh squeezed lemon juice
You can make this glaze thicker or thinner depending on the look you are going for. Just add a little more lemon juice to thin and powdered sugar to thicken. Mix glaze frosting ingredients together and let thicken for 5 minutes. Spoon frosting glaze on top of cake and give the glaze a few minutes for it to run down the sides. Garnish with fresh grape or basil leaves and fresh raspberries if desired.