A bright, tangy, and delicious lemon cake with lemon glaze and hibiscus icing
Heat oven to 350 degrees
In a large bowl, whisk together flour, baking powder, and salt and set aside
Beat together butter and sugar until light and fluffy
Add eggs one at a time, beating well after adding each. Add lemon oil/extract. Beat until incorporated. Scrape down sides of bowl.
Add the flour mixture alternating with the milk (in 4 parts), beginning and ending with the flour. Mix on medium speed just until no flour is visible.
Using a spatula, fold in lemon zest
Spray bundt pan liberally with nonstick baking spray. Place the batter in the pan and level the top.
Bake for 45-60 minutes or until a toothpick inserted into cake comes out clean. If your pan is dark, begin checking for doneness at 45 minutes. Make Lemon Glaze while cake is baking.
As soon as the cake comes out of the oven, drizzle half of lemon glaze over cake while it is still in the pan.
Gently run a knife between the cake and the pan to loosen. Invert onto cooling rack and drizzle with remaining glaze. Allow to cool to room temperature before icing.
Place the lemon juice and sugar in a small, microwave safe bowl. Stir and heat for 45 seconds. Stir again and drizzle over warm cake.
Mix powdered sugar and salt. Add 2 tablespoons lemon juice and stir. Add more juice as needed to make a thick glaze. Drizzle over cake.
Hibiscus syrup: Place water, dried hibiscus flowers or tea bags, and granulated sugar in a small saucepan. Bring to a boil. Remove from heat and allow to steep for 20 minutes. Strain using a fine mesh strainer. Add lemon juice and stir.
To make icing, mix powdered sugar with 2 tablespoons hibiscus syrup. Add more syrup as needed to make a thick glaze. Drizzle over cake.