Cinnamon Buttercream Bundt Cake

1 lb unsalted butter, softened
2 1/2 cups powdered sugar

6 eggs, room temperature

2 tsp lemon juice

2 tbsp vanilla

4 cups all purpose flour
1 tbsp baking powder

1/4 tsp salt

1/4 cup brown sugar

1/8 cup cinnamon

1/8 cup sugar

1 1/2 cup powdered sugar
1/2 cup milk

1. In a large stand mixer, beat butter with paddle attachment until light and fluffy.

2. Slowly mix in powdered sugar and eggs, one a time, on medium speed.

3. Stir in the vanilla and lemon juice.

4. Mix flour, salt, and baking powder in a separate bowl. Gradually beat flour mixture into stand mixer.

5. Mix brown sugar, sugar, and cinnamon in a small bowl. Set aside.

6. Generously grease a 10 inch tube pan with butter/Crisco and flour.

7. Fill the pan halfway with batter. Sprinkle cinnamon sugar mixture on top of batter. Spoon on more batter, sprinkle more cinnamon sugar. Continue pattern until the pan is full.

8. Bake in a 350 degree oven for one hour 20 minutes or done. Cool on rack.

9. In a small bowl beat milk and powdered sugar with a fork until welly mixed. Drizzle over cooled bundt cake and let set. Then eat and enjoy!

Adapted from Pillsbury's Best of the Bake Off 1996 edition, Buttercream Pound Cake