Lemon Tea Cake

A delicate balance of citrus and sweet, this cake is perfect with it's shiny, glossy glaze for tea time, dessert or yes even for breakfast!

Ingredients:
2 cups sugar
2  1/2 tsps salt
zest of 1 lemon
1 tsp orange zest
1  1/4 cups vegetable oil
3/4 cup vanilla yogurt
1/4 cup cream cheese, at room temperature
1 tbsp vanilla
4 eggs
3 cups flour
2  1/2 tsps baking powder

Glaze:
1 cup icing sugar
2 tbsps corn syrup
2-3 tbsps lemon juice

To prepare the bundt pan spray with cooking oil then add a teaspoon of sugar. Tap around to coat and set aside.
In a large mixer bowl, rub the zests into the sugar and salt. Then whisk in the oil, yogurt, cream cheese, eggs and vanilla.

Sift the flour and baking powder into the mix and stir until smooth.

Fill the pan then drop onto the counter 2 times from about 4" up to settle the batter. Bake at 375°F for 55-65 minutes or until a tester comes out clean.

For the glaze, whisk the icing sugar, corn syrup and 2 tbsps lemon juice together. Only add the rest of the lemon juice if you want a runnier consistency.

Once the cake is baked, let rest 5-10 minutes before removing from the pan.

Then brush glaze over the entire cake using all the glaze.

I may have over-baked it a tad but it was still delicious!

Adapted from: smittenkitchen.com