Preheat your oven to 350F and make sure your oven rack is in the lower middle position. Prep your bundt pan (see post for details) and set aside.
In a large bowl, whisk 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder and ½ tsp baking soda.
In another bowl, combine ¾ cup buttermilk, 3 tbsp lemon juice and 1 tbsp vanilla extract. Set aside.
In a small bowl, combine 2 cups sugar and 3 tbsp lemon zest by rubbing them together using your fingers until fragrant.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup + 2 tbsp butter and lemon sugar on medium-high speed until light and fluffy.
Add eggs one at a time, beating well after each addition.
Reduce mixer speed to low and add flour mixture in thirds, alternating with your buttermilk mixture. Make sure to scrape the sides and bottom of your bowl for any rogue batter.
Transfer the lemon cake batter to your prepped bundt pan and smoothen the top with a spatula. Gently tap the pan on the counter to help settle it.
Place the pan on a baking sheet and bake for 50 minutes or until a tester comes out with minimal dry crumbs. Rotate your pan at the 30-minute mark.
Take the pan out of the oven and place on a cooling rack for 10-15 minutes. Then carefully invert the pan onto the rack, release the cake and allow to cool completely.
For the lemon glaze:
Whisk all ingredients in a small bowl until smooth, adding more lemon juice as necessary (about 1 tsp at a time) until the glaze thickens but is still pourable.
Drizzle the glaze on the cake while the cake is still slightly warm. Feel free to drizzle more as you serve.
Video
Notes
Number of servings depends on how thick or thin you slice each cake piece.
See the post for the complete step-by-step photos and baking tips.