• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/8 teaspoon salt
• 3 cups cake flour
Lemon Glaze:
• 2 cups powdered sugar
• 1 tablespoon butter, softened
• 2 teaspoons grated lemon peel
• 2-4 tablespoons fresh lemon juice
Directions:
1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
2. In a mixing bowl, combine sugar, butter, and cream cheese. Beat on medium speed with an electric mixer until fluffy.
3. Add lemon juice, vanilla extract, lemon extract, and salt. Beat well.
4. Gradually add the eggs one at a time, beating well after each addition.
5. Slowly incorporate the cake flour while the mixer is running. Beat until smooth, ensuring not to overmix.
6. Pour the batter into the prepared cake pan. Bake at 325°F (163°C) for about 1 hour and 15–20 minutes, or until a toothpick inserted in the center comes out clean or the cake is light golden brown.
7. Remove the cake from the oven and cool for 10 minutes in the pan on a wire rack. Then invert and carefully remove the cake, letting it cool completely on the rack.
8. For the glaze, mix powdered sugar, butter, lemon peel, and lemon juice until smooth. Wait until the cake is fully cooled, then drizzle the glaze over the top of the cake.
9. Optionally, refrigerate the cake for faster glaze setting.
10. Store the cake in an airtight container at room temperature. Serves 8-10.
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