Ingredients
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups sugar, granulated
1 cup butter, softened
3 eggs, large
1 tsp vanilla extract
¼ cup lemon liqueur, or orange liqueur
2 lemons, juiced and zested
1 cup milk
½ cup powdered sugar
Preparation
Preheat the oven to 350 degrees F & grease a Bundt pan with cooking spray.
Sift together the flour, baking powder, and salt in a bowl. Set aside.
Cream together the butter and sugar in another bowl until light and fluffy.
Add the eggs, vanilla extract, milk, liqueur, & lemon juice. Continue creaming.
Fold the dry ingredients, ending with the lemon zests, until smooth.
Pour the batter into a Bundt pan and bake for roughly 50 minutes.
When a toothpick comes out clean, cool the cake while in the bundt pan for roughly 10 minutes before inverting onto a wire rack.
Dot around the cake with a skewer then brush with liqueur. Set aside until the cake absorbs the liqueur.
Sprinkle on powdered sugar before serving.
