Almost Maida’s Heatter’s Buttermilk Lemon Bundt

Ingredients

• 1¾ cups (240 g) all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1½ cups (300 g) granulated sugar
• 2 lemons
• 11 tablespoons (150 g) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• ⅔ cup (160 ml) full-fat buttermilk, well shaken and at room temperature
• ¼ cup (60 ml) freshly squeezed lemon juice, or a combination of lemon and lime juice, for the glaze
• ⅓ cup (67 g) granulated sugar, for the glaze
• 1 tablespoon water, for the glaze
• Confectioners’ sugar, for dusting

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Generously butter and flour an 8- to 10-cup Bundt pan, tapping out the excess, or coat it thoroughly with baker’s spray.
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
3. Put the 1½ cups granulated sugar in a large mixing bowl. Finely grate the zest of both lemons over the sugar and rub the zest into the sugar with your fingertips until moist and fragrant.
4. Add the softened butter and beat with a stand mixer fitted with the paddle attachment or a hand mixer on medium speed for 3 to 4 minutes, until pale, light, and fluffy. Scrape the bowl as needed.
5. Add the eggs one at a time, beating well after each addition, then beat in the egg yolk. The mixture may look slightly curdled; it will smooth out when the flour is added.
6. With the mixer on low, add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until each addition disappears, then fold the batter once or twice by hand.
7. Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until the cake is golden, springs back lightly, and a tester inserted near the center comes out clean.
8. While the cake bakes, combine the lemon juice, ⅓ cup granulated sugar, and water in a small saucepan. Warm over medium-low heat, stirring just until the sugar dissolves; keep the glaze warm.
9. Cool the baked cake in its pan on a rack for 10 minutes, then carefully invert it onto the rack. Brush or slowly spoon the warm lemon glaze over the still-warm cake, allowing it to soak in gradually.
10. Let the cake cool completely. Dust lightly with confectioners’ sugar before serving, if desired.