Lemon Bundt Cake | RICARDO

Ingredients

• 2 1/4 cups (315 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (165 g) unsalted butter, softened
• 1 3/4 cup (370 g) sugar
• 2 lemons, the grated zest
• 3 eggs
• 1/2 cup (125 ml) lemon juice
• 1/2 cup (125 ml) buttermilk (see note)
• 1 1/2 cups (195 g) icing sugar
• 2 tbsp (30 ml) lemon juice