Wowzers, looks and tastes amazing!

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 cup crushed lemon-flavored cookies or graham crackers

Preheat your oven to 325°F (165°C) and grease a bundt pan generously.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the lemon zest and 1/4 cup of lemon juice.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.

Stir in the vanilla extract until just combined.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.

For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.

Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Sprinkle the crushed lemon-flavored cookies or graham crackers over the glaze for the crunch topping.