Lemon Drizzle Bundt cake - 25th July

I made another lemon drizzle bundt cake using a recipe from Woman & Home magazine. I increased the amount of lemon zest from 2 to 3 lemons and mixed this in with the caster sugar to infuse before creaming with some baking spread. I then mixed in the eggs and milk and finally folded in sr flour and baking powder. The cake mixture was poured into a well greased and floured bundt tin. When the cake was cooked I allowed it to cool for 10 minutes in the tin before turning onto a mesh tray. I then used a cocktail stick to prick the top of the cake before pouring over the lemon drizzle syrup, again I increased the lemon from 1 to 2. Once the cake had cooled I decorated it with a lemon glace icing. Another lovely lemon cake.