It is CRAZY that this recipe was posted the same day I was searching for a lemon bundt cake recipe to put my new KA stand mixer to use, and to use some beautiful Meyer lemons that just came into the market! I made one modification to this recipe--really, an addition--I added a lemon curd swirl throughout the cake, because I had some homemade Meyer lemon curd I wanted to use. So I merely poured in about half the batter, swirled some lemon curd in almost as a layer but still so that it would be "sealed" into the cake, and poured in the rest of the batter. I also used a little bit of champagne in the icing, because I had some leftover of that as well, and I felt like being decadent. I did have to increase the lemon flavoring, and ended up using a bit of lemon extract just to bring the lemon flavor through a bit more. This cake is delicious. My husband is a HUGE fan of lemon cakes, usually just the ones from bakeries/stores since I've never had a big hit, and he said this was "perfect." I said, "Perfect for homemade, or perfect-perfect?" And he said it was just like anything he's gotten out somewhere before. That's a good thing!! I'll be coming back to this recipe if I want to make lemon cake some other time.

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