3 sticks butter (softened)
8 oz cream cheese (softened)
3 cups sugar
3 eggs
3 cups flour (sifted)
3 tsp vanilla extract
3 lemons (zested and juice)
Preheat oven to 325
In the bowl of a stand mixer, cream butter and cream cheese until smooth
Slowly add sugar and continue to cream until light and fluffy.
Add eggs one at a time. Mixing well after each.
Add sifted flour and mix until smooth.
Mix in vanilla extract, along with the juice and zest of 3 lemons
Pour into a floured bundt pan
Bake for 80-90 minutes.
While the cake is still warm, poke holes in the top after flipping out of pan.
Warm 1/8 cup of your favorite honey with 1/8 cup of lemon juice for 20 seconds. Then pour over the cake being sure it soaks into the holes.
After the cake has cooled, dust with powdered sugar.