5 big eggs One whole cup of milk. One tablespoons vanilla extract One tsp lemon extract (optional, for a bit of citrous)
three cups all-purpose flour Three cups of granulated sugar One cup unsalted butter, softened ½ cup shortening for additional richness and moisture.
1 ½ cups powdered sugar. One tsp vanilla essence For a thinner glaze, 3–4 tablespoons milk or heavy cream.
Starting with preheating your oven to 325°F (165°C), To prevent sticking, grease and flour the bundt pan, tube pan, or two round cake pan you choose.
In a big mixing bowl, whisk the softened butter, shortening, and sugar until light and fluffy—about five minutes. A soft and fluffy cake calls for this stage.
One egg at a time, well mixing after each addition will help to produce a smooth batter.
Stir in the vanilla and, if you like a subdued lemony flavor, the lemon extract.
Gradually add the flour to the mixture, alternately with milk. For a well-blended batter, start and finish with flour. Mix only until smooth to prevent batter from becoming overworked.
Spoon the batter into your ready pan; bake for about one hour and fifteen minutes. Your cake is ready when a toothpick tested in the middle comes out clean. After ten minutes of cooling in the pan, move the cake to a wire rack to cool entirely.
In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth. Add more milk for a thinner glaze or less for a thicker one to vary the consistency.
Once the cake is completely cold, spread the glaze over top and let it seep down the sides for a striking finish.