White Chocolate Caramel Cake with Lemon Butter Glaze

By sugarbear

Ingredients

• LEMON BUTTER GLAZE:
• 1 cup (2 sticks butter), room temperature
• 2 cups granulated sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon caramel extract (see note)
• 1 teaspoon white chocolate extract (see note)
• 2 1/2 cups confectioner's sugar
• 1/2 lemon extract
• 1/2 teaspoon butter flavored extract
• 2 to 3 tablespoons milk

Preparation

Step 1

1. Grease and flour a Bundt pan. Heat oven to 350 degrees.

2. Cream butter and sugar in an electric mixer until light and fluffy. Add
eggs one at a time, mixing in after each addition. Alternately, add flour
and milk to the creamed mixture until combined. Stir in the caramel and
white chocolate extracts. Bake 45 minutes, or until a toothpick inserted
in the center comes out clean.

3. Remove the cake from the pan and let cool.

4. For the lemon butter glaze, combine all the ingredients until smooth,
starting with 2 tablespoons of milk. If mixture is not a thin, pourable
consistency, add a little more milk. Drizzle the glaze over the cooled
cake.

NOTE: Caramel, white chocolate and other unusual extracts or flavorings
are sold in specialty stores, such as Kitchen Kake Magic on Trademart
Boulevard in Winston Salem,N.C..