To make Amy Kay's Kitchen's moist lemon Bundt cake, preheat the oven to 350 degrees and thoroughly grease a 12-cup-capacity Bundt pan. Lightly flour the pan. Mix 2 1/4 cups of all-purpose flour, 2 1/4 teaspoons of baking powder and 1/2 teaspoon of salt in a small bowl, and set aside.
In a large bowl, vigorously beat 4 eggs until thick and lemon-colored, either by hand or in a stand mixer using the paddle attachment. Continue beating while gradually adding 2 cups of sugar. When the mixture is light and fluffy, add 1 teaspoon of vanilla extract and the zest of two large lemons. Beat well. Beating at low speed, gradually add the dry ingredients, and beat until smooth.
Heat 1 1/4 cups of milk and 10 tablespoons of cubed unsalted butter in a small saucepan until the butter is melted. Do not boil. With the mixer running, slowly pour the milk mixture into the batter, and beat until just combined.
Pour the batter into the prepared pan, and bake for 30 minutes, or until the top springs back to the touch and a toothpick inserted into the center comes out clean. Cool on a rack for five minutes before removing cake from the pan. When cooled, glaze with 1 1/2 cups of confectionery sugar and 2 to 3 tablespoons of freshly squeezed lemon juice whisked to a drizzling consistency.Learn more about Desserts