Preparation

Step 1: Preheat the oven.
Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure easy release after baking.

Step 2: Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and granulated sugar with a stand or hand mixer on medium speed until light and fluffy (approximately 3-5 minutes).

Step 3: Add the eggs.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure the mixture is smooth and well combined.

Step 4: Combine dry ingredients.
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

Step 5: Incorporate wet and dry ingredients.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed, being careful not to overmix. Stir in the vanilla extract, lemon zest, and lemon juice until just combined.

Step 6: Pour and bake.
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the cake.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.

Step 8: Prepare the glaze.
In a small saucepan, whisk together the powdered sugar, lemon juice, and lemon zest over low heat until smooth. If the glaze is too thick, add heavy cream one tablespoon at a time to reach the desired consistency.

Step 9: Glaze the cake.
Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for 10–15 minutes before serving.