Ingredients

The following ingredients have 11 Servings
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup salted butter [2 sticks] (at room temperature)
  • 2 cups granulated white sugar
  • 4 large eggs (at room temperature)
  • 1 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup milk [I used 2%]
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 5-6 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon unsalted butter

Instruction

  • In a bowl whisk together flour, baking powder and baking soda. Set aside.
  • Using the paddle attachment of your stand mixer or using your hand mixer, beat together butter and sugar till well combined. Add eggs, one at a time and beat till well combined.
  • Next add vanilla extract, lemon extract, lemon juice and lemon zest and mix till combined.
  • Start adding the flour mixture into the wet ingredients. Add the flour in 3 parts alternating with milk and starting and ending with the flour mix.
  • Do not over-mix the batter once the ingredients have combined.
  • Transfer batter to a greased 12 cup bundt pan. Bake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. Remove cake from oven and let it sit in the pan for 10 minutes. After 10 minutes, invert it on a serving plate.
  • Make the chocolate glaze by mixing together powdered sugar and cocoa powder.
  • Add milk and vanilla extract to form a smooth glaze. Add butter and place the bowl on top of a double boiler till butter melts.
  • Pour the chocolate glaze on top of the lemon cake and decorate with M&M's® Easter Sundae.