Lemon Vanilla Bundt Cake
Adapted from The Magnolia Bakery Cookbook
1 stick unsalted butter, softened
1 cup sugar
2 medium eggs, at room temperature
1 cup all purpose flour
1/4 cup club soda
1 teaspoon vanilla extract
Zest of two lemons
Preheat the oven to 350 degrees F. Grease and lightly flour 12 small baking molds.
Cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the flour in two batches, alternating with the club soda, beating after each addition until smooth. Add the vanilla extract and lemon zest and mix well.
Spoon the batter into the tins and bake for 18 minutes, or until a skewer comes out clean. Let the cakes cool in the pan then remove and cool completely on a wire rack.
Soak two tea bags in half a cup of water for 10 minutes. Remove the bags and boil until the liquid has been reduced to a couple of tablespoons. Cool the tea. Mix with approximately one cup of icing sugar, or enough icing sugar to give you the desired consistency (not too runny, but runny enough to drizzle over the cakes). Spoon over the cooled cakes and let the glaze set for a few minutes before serving.