Nothing completes a sunny afternoon tea party like a perfectly classic iced lemon bundt cake. Bright, citrusy, sweet and a little sour. It's delicious!
Preheat the oven to 350ºF. Butter and flour a bundt pan.
Cream together the butter and sugar. Scrape down the sides, and add in the lemon juice, zest, vanilla, and eggs. Beat it on high until it looks airy and voluminous. About 5 minutes.
Fold in the flour, baking powder, and salt. When it is half incorporated, add in the milk. Finish stirring until smooth.
Pour the batter into the bundt pan. Bake for 60 to 70 minutes.
Cool in the pan for 30 minutes. Then, turn out and cool the rest of the way on a wire rack.
Preparing the frosting by whisking lemon juice into powdered sugar, and drizzle evenly over the cake, allowing it to drip down the sides.