Eggnog Bundt Cake | America's Test Kitchen

Ingredients

• 3 cups (15 ounces/425 grams) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup buttermilk, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 18 tablespoons unsalted butter, cut into 18 pieces and softened
• 2 cups (14 ounces/397 grams) granulated sugar
• 3 large eggs plus 1 large yolk, room temperature
• ¼ cup dark rum or brandy
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups (6 ounces/170 grams) confectioners' sugar