LEMON TEA CAKE

This easy Bundt cake is full of lemon flavor thanks to an infusion of lemon syrup and a sweet lemon glaze.

To assure an easy release from the pan, grease it thoroughly (including the center tube) before adding the batter with nonstick vegetable oil spray or melted shortening; the milk solids in butter can act like glue, encouraging cake batter to stick to the pan. Also, allow the hot cake to rest for about 5 minutes right-side up and then for another 5 minutes upside-down on a rack before unmolding it with a few gentle side-to-side jiggles.

FOR CAKE

• 16 tablespoons unsalted butter, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon table salt

• ¼ cup grated lemon zest, plus ¾ cup lemon juice, divided (4-5 lemons)

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 2 ½ cups granulated sugar, divided

• 5 large eggs

FOR GLAZE

• 3½ tablespoons lemon juice (1-2 lemons)

• 2 cups confectioners’ sugar, sifted Instructions: Preheat oven to 325 degrees. Coat 10-inch Bundt pan with nonstick vegetable spray or melted shortening; set aside. Whisk flour, baking powder, baking soda and salt in a small bowl; set aside. Combine ¼ cup lemon juice, buttermilk and vanilla in a small bowl; set aside. Using stand mixer fitted with paddle attachment, beat butter on medium speed until light, about 2 minutes. With mixer running, add 2 cups sugar (1 at a time) until incorporated. Continue beating until light and fluffy, 3-5 minutes, scraping down sides of bowl as needed.

With mixer still on medium speed, add eggs, 1 at a time, beating after each addition until completely incorporated. Beat in lemon zest. Reduce mixer speed to low and beat in flour mixture in 3 additions, alternating with lemon juice-buttermilk mixture. Mix just until batter is smooth. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, 50-60 minutes. Transfer pan to wire rack. Meanwhile, combine remaining ½ cup sugar and remaining ½ cup lemon juice in small saucepan. Bring to boil, then reduce heat and simmer for 1 minute. Remove from heat and stir, then set aside to cool slightly.

Poke holes over cake surface with wooden skewer. Spoon lemon syrup over entire surface, allowing syrup to soak in between spoonfuls and using all of syrup. Let cake cook in pan for 10 minutes, then invert cake onto wire rack set in rimmed baking sheet.

Let cake cook completely, about 1 hour. (You can make the cake up to this point 2 days ahead; store at room temperature, covered loosely with plastic wrap.)

For glaze, whisk lemon juice and confectioners’ sugar in small bowl until smooth. Drizzle glaze over top of cake, letting it drip down the sides.

Let glaze set before slicing and serving, about 1 hour.

Serves 10-12