Lemon Bundt Cake | America's Test Kitchen

Ingredients

• 3 tablespoons grated lemon zest plus 3 tablespoons juice (3 lemons)
• 3 cups (15 ounces/425 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk , room temperature
• 3 large eggs plus 1 large yolk
• 18 tablespoons (2¼ sticks) unsalted butter , cut into 18 pieces and softened
• 2 cups (14 ounces/397 grams) granulated sugar
• 2 - 3 tablespoons fresh lemon juice (see note above)
• 1 tablespoon buttermilk
• 2 cups confectioners' sugar (8 ounces/227 grams)