Lemon Zest Bundt Cake

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I think that this cake is now between my favorites and it's because it has a special ingredient, I don't know exactly how it's called in english but in Mexico we call it "nata" and it's almost like butter but with the texture of whipped cream.

- 2 1/4 c. of "nata" or unsalted butter
- 3 c. of sugar
- 4 c. flour
- 6 eggs
- 1/4 c. of Evaporated milk
- 1/2 c. of milk
- 1 teaspoon of vanilla
- zest of 1 lemon

1. Beat butter and sugar until light and fluffy, add eggs one at a time combine with vanilla and lemon zest. Add flour alternately with milk. Pour mixture into a greased bundt pan and bake at 325°F for 1 hour and 30 minutes or until a toothpick comes clean, let it cool completely.

2. Make a lemon icing by mixing 1/2 c. of powdered sugar, juice of 1 lemon and enough milk. Drizzle it on top of the cake.

And now for the slice..

I found the tinniest lemon

This cake is just perfect for a sunny day