Lemon Bundt Cake
INGREDIENTS
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3 cups (12 oz) cake flour
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2 cups (14 oz) sugar
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1/4 cup lemon zest (from about 4 lemons)
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1 teaspoon salt
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 cup whole milk, at room temperature
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3 large eggs, yolks and whites separated
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1/4 cup vegetable oil
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4 tablespoons (1/2 stick) unsalted butter, melted and cooled
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1 tablespoon vanilla extract
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pinch cream of tartar
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2 tablespoons fresh lemon juice, from 1 lemon
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Lemon Glaze
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1 cup (4 oz) confectioners' sugar
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5 teaspoons juice from 1 lemon
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1 tablespoon lemon zest (from about 1 lemon)
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pinch salt
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