Lemon Bundt Cake

Lemon Bundt Cake

Cake:
grated zest plus 3 tablespoons juice from 3 lemons
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs, plus 1 large yolk, at room temperature
18 tablespoons unsalted butter, at room temperature
2 cups sugar

Glaze:
2-3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar

Cake: adjust oven rack to lower-middle position; heat oven to 350 degrees.  Spray 12-cup bundt pan with nonstick baking spray with flour.  Mince lemon zest to fine paste (you should have 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10-15 minutes.

Whisk flour, baking powder, baking soda and salt in large bowl. Combine lemon juice mixture, vanilla and buttermilk in medium bowl.  In small bow, gently whisk eggs and yolk to combine.  In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula.  Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds.  Repeat with remaining eggs; scrape down bowl again.  Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds).  Repeat using half of remaining flour mixture and all of remaining buttermilk mixture.  scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Scrape into prepared pan.

Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes.

Glaze:  While cake is baking whisk 2 tablespoons lemon juice, buttermilk, and powdered sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk.  Cook cake in pan on wire rack set over baking sheet for 10 minutes. then invert cake directly onto rack.  Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours.