Lemon Cake

Directions

1. 1
   Preheat oven to 325. Beat softened butter and melted coconut oil at medium speed until creamy. Gradually add sugars, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating just until yellow disappears.
2. 2
   Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
3. 3
   Pour batter into a greased and floured 10-inch (16-cup) bundt pan.
4. 4
   Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
5. 5
   Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.