Sunshine lemon cake: Zesty

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks/226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• ¼ cup (60ml) vegetable oil
• ½ cup (120ml) buttermilk
• ¼ cup (60ml) fresh lemon juice
• 2 tablespoons lemon zest
• ½ cup (100g) granulated sugar (for syrup)
• ½ cup (120ml) fresh lemon juice (for syrup)
• 2 cups (240g) powdered sugar, sifted (for glaze)
• 3-5 tablespoons fresh lemon juice (for glaze)
• 1 teaspoon lemon zest (optional, for glaze)