DESSERT OF THE MONTH

With three layers of lemon, this citrus-infused Bundt cake is simple, sweet and oh-so stunning.

Hello, gorgeous! Thanks to its distinctive fluted ring shape, the Bundt is renowned as a showstopper. With three layers of lemon, this citrus-infused cake is simple, sweet and oh-so stunning.

Preheat oven to 350°F. Blend butter with flour to form paste; brush all over inside of 10-cup Bundt pan.

Cake In large bowl, using fingers, rub sugar with lemon zest; using stand mixer on medium-high speed, beat in butter until fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in lemon juice.

In separate bowl, whisk together flour, baking powder, baking soda and salt; using stand mixer on medium-low speed, stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, 40 to 45 minutes; let cool in pan for 15 minutes. Invert onto rack; remove pan. Transfer cake to cake plate.

Lemon Glaze In microwaveable bowl, whisk together icing sugar, lemon juice and 1 tbsp water; microwave on high until warm, about 30 seconds. Brush over warm cake; let cool completely, about 1 hour. Lemon Icing In bowl, whisk icing sugar with lemon juice until smooth; whisk in water, ½ tsp at a time, until consistency of molasses. Drizzle over cake; let stand until set, about 15 minutes.