Lemon Bundt Cake

Lemon Bundt Cake
1 cup unsalted butter softened
2 ¼ cups white sugar, divided
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest
½ teaspoon lemon extract
6 eggs, room temp and separated
3 cups all purpose flour sifted
1 and 1/2 tablespoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup buttermilk

Glaze (optional)
2 tablespoons lemon juice mixed with about 1 cup powdered sugar or enough to make the glaze your desired consistency. pour over cake once cake has cooled for a visible glaze, or pour over cake when cake is warm for a sticky gooey sweet addition to the cake.

1. heat oven to 350. cream butter with 1 ½ cups sugar. Add vanilla, lemon juice, zest and extract
2. add egg yolks one at a time. Blending while adding
3. add sifted dry ingredients alternately with buttermilk
4. beat egg whites until frothy. Then add ¾ cup sugar gradually. Beat until the eggs form stiff peaks- 1-2 minutes
5. GENTLY fold egg white mixture into batter
6. spoon batter into a greased and floured 10 inch bundt cake pan
7. bake at 350 for 1 hour