** If you want a different flavor for the glaze, add up to 1 teaspoon of your favorite extract and increase milk to 3 tablespoons. A little more a little less to get it to the proper consistency.
I highly recommend switching to caster sugar for ALL your cakes and cookies. It’s a superfine sugar and melts more completely during the creaming process. The texture of your baked goods will improve tremendously just by making this simple change.
Keywords: lemon bundt cake