LEMON BUNDT CAKE WITH CHOCOLATE GLAZE

Ingredients:

*3 cups all-purpose flour

*1 tsp baking powder

*½ tsp baking soda

*½ tsp salt

*1 cup buttermilk, at room temperature

*Zest of 2 lemons

*1/4 cup fresh lemon juice

*1 tsp vanilla extract

*1 cup unsalted butter, at room temperature

*2 cups sugar

*3 eggs, at room temperature

Chocolate Glaze
*1 cup bittersweet chocolate chips

*½ cup whipping cream

Directions:

Preheat oven to 150 C . Spray a Bundt pan with vegetable spray

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium bowl, combine the buttermilk, lemon zest and juice, and vanilla.

Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and sugar together on medium speed until it is light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl as needed.

Turn the mixer speed to low and add half the flour mixture. Once incorporated, slowly add the buttermilk mixture and the remaining flour mixture.

Beat until batter is smooth and fluffy. Poor the batter evenly into the Bundt pan.

Bake the cake until it is golden and a cake tester comes out clean, for 1 hour. Let the cake cool for 30 minutes before turning the cake out onto a plate.

For the glaze: Place the chocolate chips in a medium bowl. In a small saucepan, bring the cream to a simmer over medium-high heat. Once bubbles have formed around the edges of the cream, remove from the heat and pour over the chocolate.

Whisk the cream and chocolate together until smooth. Pour the glaze over the cake, and top with some lemon zest.