Instructions

CAKE

1. Adjust your oven rack to the lower center position and heat oven to 350 degrees. Spray Bundt pan with a non-stick baking spray and set aside. Whisk together the flour, salt, baking powder and baking soda in a bowl. Whisk buttermilk, lemon zest, lemon juice and vanilla extract together in another bowl.
2. Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs and egg yolk one at a time, beating after each addition until just combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Scrape down the bowl as needed. Give batter a final stir by hand.
3. Pour batter into the prepared Bundt pan and smooth top with a rubber spatula. Tap pan on the counter to settle batter in the pan. Place a baking sheet under the Bundt pan and bake for 50-60 minutes, rotating pan halfway through baking. Let cake cool in the pan for 10 minutes.

GLAZE

1. While the cake is baking, whisk together the powdered sugar, 2 tablespoons lemon juice and buttermilk in a bowl until smooth. Add more juice by teaspoon if needed. Glaze should be thick but still pourable.
2. Invert cake onto a cooling rack and carefully remove the pan. Pour half of the glaze over the warm cake and let cool for 1 hour. Drizzle the remaining glaze evenly over the cake and let cool completely, about 2 hours. Serve.