Ingredients

Cake

• 1 cup butter
• 2 cups granulated sugar
• 2 1/4 cups sifted all-purpose flour
• 6 eggs
• juice of one lemon
• 1 teaspoon vanilla extract
• dash of salt

Glaze

• 1 1/2 cups confectioners' sugar
• 2 1/2 to 3 tablespoons lemon juice (1 to 2 lemons)
• 2 tablespoons butter, melted

Directions

Cake
Preheat oven to 375° F.

In an electric mixer bowl, beat together butter and sugar until creamy. Add flour and eggs alternately (one egg at a time) to creamed mixture and mix until thoroughly blended. Add lemon juice, vanilla, and salt and mix again until fully blended, scraping sides and bottom of bowl to incorporate all ingredients.

Pour 1/3 cup of mixture into individual bundt cake pan cups that have been greased with butter or oil (or sprayed with nonstick spray) and dusted with flour. Bake for 15-20 minutes. Allow to cool for 1-2 minutes in pan and then turn pan over and allow cakes to fall onto a cooling rack. Drizzle glaze (recipe follows) over the cakes after they have slightly or completely cooled. (Note: Drizzling glaze over cakes while still slightly warm will allow glaze to melt into the cakes, while drizzling over completely cooled cakes will tend to keep the glaze on the exterior of the cakes.) Store at room temperature in air-tight container.

Glaze
In a small mixing bowl, whisk the confectioners' sugar, lemon juice and butter until smooth. If the glaze seems too thick to drizzle, whisk in small additional amounts of lemon juice until you reach desired consistency.