Lemon Bunt Cake

Ingredients
for the cake: 1. 3 c all-purpose flour 2. 2 tsp baking powder 3. 1 tsp baking soda 4. 1/2 tsp salt 5. 1 3/4 c granulated sugar 6. 1 1/2 sticks (12 Tbsp) unsalted butter, softened 7. 3 large eggs, room temperature 8. 1 tsp vanilla extract 9. 2 drops lemon extract 10. freshly grated zest of a whole lemon (about 3 tsp) 11. 1 c buttermilk or sour milk (see note) for the glaze: 12. 2 c powdered sugar 13. 2 Tbsp +more lemon juice

Instructions
to make the cake: 1. Preheat your oven to 350 degrees F. 2. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes. 3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside. 4. Generously grease and flour the bundt pan. Set aside. 5. In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy. 6. Add eggs, one at a time, beating well after each addition. 7. Add vanilla, lemon extract and beat well again. 8. With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes. 9. Pour the batter into prepared pan. 10. Bake for 40 minutes, or until the toothpick inserted in the center comes out clean.

11. Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing. make the glaze: 12. Place powdered sugar in a medium mixing bowl. Add a tablespoon of lemon juice and whisk in, adding another tablespoon. You want thick but drizzling consistency. You may need to add more juice. I ended up adding another 1,5 tsp. 13. Glaze the cooled cake. 14. Store remaining cake in a closed container for up to 4 days.

Notes
If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.