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1
Preheat oven to 350.
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2
Grease (or use Pam spray) and flour a 3 quart bunt pan.
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3
Blend flour, sugar, salt and baking powder in mixer on low speed.
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4
Add butter, buttermilk, and 3 eggs.
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5
Beat on low until moistened.
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6
Increase speed to high and beat for two minutes more scraping down sides of bowl.
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7
Add lemon extract and lemon zest, I also squeeze in a lemon, and blend at medium speed.
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8
Add the remaining 3 eggs one at a time beating at high speed for 30 seconds after each addition.
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9
Pour batter into prepared baking pan.
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10
Bake for 50-60 minutes or until toothpick comes out clean.
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11
While cake is baking, prepare lemon glaze:.
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12
In small saucepan, heat lemon and sugar over low heat.
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13
Stir constantly until sugar dissolves.
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14
When cake is done, remove from oven and leave in pan to cook.
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15
With a toothpick or a skewer, poke holes in the surface of the cake (in pan) and pour half of lemon glaze over it while it is cooling in pan.
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16
I always make extra glaze for this part.
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17
Cool in pan for about 15 minutes, then invert onto cooling rack.
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18
Spoon the rest of the glaze on top of the cake.
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19
*Saturating this cake with the lemon glaze is the key to its moistness and excellent taste !
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20
** THERE IS NO NEED TO COAT THIS CAKE WITH POWDERED SUGAR.
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21
IT WILL ONLY MAKE A MESS DUE TO THE GLAZE.
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22
**ALSO, BE SURE TO LINE YOUR COOLING AREA WITH PARCHMENT OR SARAN WRAP WHILE GLAZING THE CAKE(S)
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23
ENJOY.
