Buttermilk Bundt Cake with Lemon Icing

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This recipe is from the August, 2014 issue of Food & Wine magazine. The cake is made from AP flour, buttermilk, eggs, sugar, butter, shortening, vanilla, baking soda and salt. The icing is made from confectioners sugar, lemon juice and zest and butter. It is amazing. Or was….it didn’t last long.

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