1Tablespoonfreshly squeezed lemon juice(add about ½ Tablespoon or more if it’s too thick)
Splash of vanilla extract
Preheat the oven to 350 degrees F, grease the Bundt pan with butter make sure you grease all the crevices, then sprinkle some powder over it and coat the pan with it then set aside.
In a bowl, whisk all the dry ingredients; flour, salt, baking powder, and baking soda then set aside.
In another bowl/cup, add buttermilk, lemon zest, lemon juice, and whisk.
In a mixing bowl, add softened butter and beat with butter with the paddle attachment (or a handheld mixer) for about 1minute. Add sugar and cream together for about 3 more minutes until the mixture is fluffy and light. Make sure you scrape the side as you necessary.
Add eggs but one egg at a time and mix on low speed, scraping as needed. Add 1/3 of the flour mixture to the egg mixture then 1/3 of the buttermilk mixture alternate like that until you finish all the ingredients and well incorporated.
Pour the batter into the Bundt pan, shake and use a spatula to level/smooth it. Bake in the preheated oven for 60 minutes or until the tester (use a toothpick) comes out clean when inserted.
Remove and allow to cool down, then invert the pan, remove the cake, and allow it to cool.
While the cake is cooling down, add all the ingredients into a saucepan and bring to a boil and allow the sugar to dissolve.
Poke the cake with a toothpick and brush in the syrup over it continue to cool for some time more about one hour or thereabout.
In a bowl, combine all the glaze ingredients and whisk until smooth, if it’s too thick add some lemon juice and whisk if it’s too thin and more confectioners’ sugar.
Drizzle over the cake. Slice, sprinkle some lemon zest if desired.