LEMON VANILLA BUNDT CAKE

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs, at room temperature
3 cups all-purpose flour
3/4 cup club soda (not seltzer)
2 tablespoons vanilla extract
1 1/2 tablespoons grated lemon zest

Preheat oven to 350°.
Grease and lightly flour a 10″ Bundt pan.

In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition.

Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.

Add the vanilla extract and the lemon zest and mix well.

Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.

Let cake cool in pan for 20 minutes; remove from pan and cool completely on wire rack.

Note: The Lemon Glaze For Pound Cakes on my Grandmas Quick Fix Recipes blog is perfect for this cake! Garnish as desired.

This recipe and photo are from Cake Central probably about 7 years ago.