Sandra's Lemon Bundt Cake

I call this Sandra's Lemon Bundt Cake because I got the recipe from Colin's cousin's wife, Sandra.  She made it for us one time when we were visiting and although it's been a few years, I still remember how good it was!  I have yet to make it, but I'm putting it on the blog so I can find the recipe because I WILL be making this sometime in the near future.  I think Sandra originally got the recipe from a Cooks Illustrated cookbook.

Sandra's Lemon Bundt Cake
Cake:
Grated zest plus juice from 3 lemons
3 cups unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp table salt
1 tsp vanilla extract
3/4 cup buttermilk (low fat)
3 large eggs plus 1 large yolk, room temperature
2 1/2 sticks unsalted butter, room temperature
2 cups sugar

Glaze:
2-3 TBS lemon juice
1 TBS buttermilk
2 cups confectioners sugar

For the cake- preheat oven to 350 and spray a bundt pan generously with pam for baking.  If you don't have pam, melt 1 TBS of butter and mix with 1 TBS flour and brush the pan with it.  Combine zest and lemon juice in a small bowl; set aside for 15 mins to soften.

Whisk flour, baking soda, baking powder and salt in a bowl.  Combine lemon juice mixture, vanilla and buttermilk in a medium bowl.  In a small bowl, whisk eggs and yolk to combine.

In a standing mixer with flat beater attachment, combine butter and sugar at medium speed until fluffy.  Add half of eggs, incorporate, and add remaining eggs.  Reduce speed to low and add 1/3 flour mixture followed by 1/2 of the buttermilk mixture.  Repeat until all flour mixture and buttermilk mixture is thoroughly combined.  Remove bowl from mixer and fold batter a few times to incorporate any remaining flour.  Scrape into prepared pan.  Bake at 350 until the top is golden brown and wooden skewer or toothpick comes out clean, 45-55 minutes.

For the Glaze:
While cake is baking, whisk 2 TBS lemon juice, 1 TBS buttermilk and 2 cups confectioners sugar a little bit at a time until smooth, adding more lemon juice if needed until glaze is thick but pourable.

Cool cake 10 mins.  Invert onto plate.  Pour 1/2 glaze onto cake now, 1/2 1-2 hours later.