Cinnamon Buttercream Bundt Cake

1. In a large stand mixer, beat butter with paddle attachment until light and fluffy.

2. Slowly mix in powdered sugar and eggs, one a time, on medium speed.

3. Stir in the vanilla and lemon juice.

4. Mix flour, salt, and baking powder in a separate bowl. Gradually beat flour mixture into creamed mixture.

5. Mix brown sugar, sugar, and cinnamon in a small bowl. Set aside.

6. Generously grease a 10 inch tube pan with butter/Crisco and flour.

7. Fill the pan halfway with batter. Sprinkle cinnamon sugar mixture on top of batter. Spoon on some more batter, sprinkle more cinnamon sugar. Continue layers until the pan is full.

8. Bake in a 350 degree F oven for one hour 20 minutes or until done. Cool on rack.

9. In a small bowl beat milk and powdered sugar with a fork until well mixed. Drizzle over cooled bundt cake and let set. Then eat and enjoy!

Adapted from Pillsbury’s Best of the Bake Off 1996 edition, Buttercream Pound Cake.