Daisy Cake

Very few ingredients, but this bundt cake is a cholesterol nightmare! But really...who cares if it tastes good? This gets frosted with lemony glaze. YUMMMY!

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 bundt

Ingredients

• Cake

• 1⁄2 cup butter, softened
• 1 1⁄2 cups sugar
• 9  egg yolks (I told you it was bad!)
• 1  teaspoon  lemon extract
• 2  cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup milk

• Glaze

• 1  cup powdered sugar
• 1⁄4 teaspoon  lemon extract
• 1 -2  tablespoon warm water

Directions

1. Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
2. In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
3. For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.