Lemon Bundt Cake I got this recipe from the charming Dixielynn! She of the many cats and metal sculptures. Thanks! Ingredients 1/2 cup chopped nuts 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup light rum 3 cups flour, all-purpose, sifted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 Tablespoons lemon peel, grated 2 Tablespoons lemon juice, fresh 1 cup sugar 1/2 stick (quarter cup) unsalted butter 1/4 cup light rum Make a Cake Preheat oven to 325 degrees. In a very large bowl, cream butter until very light; slowly add sugar until mixture is fluffy. Beat in eggs one at a time; stir in rum. In another bowl, sift flour, baking soda and salt together. Add flour mixture alternately with buttermilk to butter mixture. Begin and end with flour. Mix in lemon peel and juice. Go Nuts Sprinkle nuts over bottom of pan. Pour batter into greased and floured 10 inch tube or 12 inch bundt pan. Bake for 65-75 minutes or until toothpick inserted in center comes out clean. You Have a Glazed Look In Your Eye About 5 minutes before cake is ready, prepare the glaze. Put all glaze ingredients in a saucepan and boil for 3 minutes, stirring occasionally. Remove cake from oven and slowly drizzle the glaze over the top while cake is still hot. It will take a couple go-rounds to use all the glaze. Cool cake in pan for 30 minutes before unmolding. Finish cooling on a wire rack. Notes and Hints and Stuff Hey Babycakes Dixielynn makes these in baby bundt pans and cooks for 35 minutes. I Hate Nuts So don't use them.