6. Make the glaze: In a small bowl, mix the powdered sugar, lemon extract (E) and milk until the mixture is smooth (F). 7.

Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick. 2. Make the Cake: In the bowl of ... Beat in the vanilla and the lemon zest, lemon juice, orange zest and ...

This soft and airy cake, wrapped in a smooth lemon cream filling and topped with a sweet glaze, is a true delight for lemon ...

Lightly grease a 8" or 9" bundt ... and lemon juice. Stir in finely chopped rosemary and lemon zest. Combine wet and dry ingredients until just combined. Pour batter into prepared cake tin.