Cake Ingredients:
2   cups sugar
1   cup butter, softened
4   eggs
3   cups all-purpose flour
1/2   teaspoon baking powder
1/2   teaspoon baking soda
1/2   teaspoon salt
3/4   cup buttermilk*
1   tablespoon freshly grated lemon peel
1   tablespoon lemon juice

Glaze Ingredients:
1 1/4   cups powdered sugar
2   teaspoons lemon juice
1 to 2   tablespoons milk

Heat oven to 325°F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.

Spread batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes. 

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