A light-moist cake with just a hint of lemon.
1. Preheat oven to 325
2. Combine sugar and butter in a large mixing bowl. Cream together until smooth. Add eggs one at a time. Beat until light and fluffy.
3. Combine flour, baking soda, baking powder, and salt in a medium mixing bowl.
4. *** If you do not have buttermilk on hand-add just a little less than a Tablespoon of vinegar to a measuring cup. Fill to the 3/4 line with milk.
5. Fold in lemon zest and juice
6. Pour into a greased and floured bundt cake pan. Tap the pan gently on a hard surface to distribute the batter evenly and get rid of any air bubbles.
7. Bake in the oven for 55-60 minutes, or until a toothpick inserted in the cake comes out clean.
8. Meanwhile combine powdered sugar, lemon juice, and milk in a small mixing bowl. Whisk until smooth.
9. Remove the cake from the oven and let cool completely before removing it from the pan.
10. Before glazing cake-place a piece of waxed paper beneath a cooling rack. Remove the cake from the pan and place it on a cooling rack. Pour drizzle over the cake.