Lemon Bundt Cake

1. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, buttermilk, and vanilla in medium bowl. In small bowl, gently whisk eggs and egg yolk to combine. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs and scrape down bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed. Give batter final stir by hand.
3. Scrape batter into prepared pan and smooth top with rubber spatula. Bake cake until top is golden brown and skewer inserted in center comes out with no crumbs attached, 45 to 50 minutes. Let cake cool in pan on wire rack set over baking sheet for 10 minutes, then invert cake onto rack.
4. FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners’ sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours, before serving.

It is important to pour the glaze over cake after it has cooled for just 10 minutes and is still warm. Serve this cake as is or dress it up with lightly sweetened berries. The cake has a light, fluffy texture when eaten the day it is baked, but if well wrapped and held at room temperature overnight its texture becomes more dense—like that of pound cake—the following day.