Lemon Bundt Cake with Maple Glaze | Neilson Dairy

Name: Lemon Bundt Cake with Maple Glaze | Neilson Dairy
Total time: 20 min
Ingredients: 750 ml (3 cups) all-purpose flour; 10 ml (2 tsp) baking powder; 2 ml (1/2 tsp) baking soda; 2 ml (1/2 tsp) salt; 430 ml (1 3/4 cups) granulated sugar; Zest (about 30 ml (2 tbsp)) and juice (about 80 ml (1/3 cup)) from 2 lemons, kept separate; 250 ml (1 cup) Neilson butter, room temperature; 4 large eggs, room temperature; 5 ml (1 tsp) vanilla extract; 180 ml (3/4 cup) Neilson 2% microfiltered milk; 80 ml (1/3 cup) pure maple syrup, warm; 250 ml (1 cup) powdered sugar, sifted; 45 ml (3 tbsp) maple syrup; 5 ml (1 tsp) maple extract

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Ingredients

750 ml (3 cups) all-purpose flour
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) salt
430 ml (1 3/4 cups) granulated sugar
Zest (about 30 ml (2 tbsp)) and juice (about 80 ml (1/3 cup)) from 2 lemons, kept separate
250 ml (1 cup) Neilson butter, room temperature
4 large eggs, room temperature
5 ml (1 tsp) vanilla extract
180 ml (3/4 cup) Neilson 2% microfiltered milk
80 ml (1/3 cup) pure maple syrup, warm
250 ml (1 cup) powdered sugar, sifted
45 ml (3 tbsp) maple syrup
5 ml (1 tsp) maple extract