Preheat the oven to 350℉. Lightly grease a Bundt pan.
In a large mixing bowl, cream together the sugar and softened butter until well combined.
2 cups granulated sugar, ½ cup softened butter
Add the beaten eggs, milk, baking powder, flour, salt, and lemon oil to the bowl. Mix until smooth and fully combined.
3 large eggs, well beaten, 1 cup milk, 3 teaspoons baking powder, 3 cups all-purpose flour, ½ teaspoon salt, 1½ teaspoons Boyajian Pure Lemon Oil
Pour the batter into the prepared Bundt pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely on a wire rack.
Prepare the lemon glaze by whisking together the confectioners' sugar, lemon juice, and lemon oil in a small bowl.
2½ Tablespoons confectioners' sugar, 1½ teaspoons lemon juice, 1 drop Boyajian Pure Lemon Oil
Once the cake is cool, brush the glaze evenly over the top using a pastry brush.
