A Happy Birthday Cake for Casey

It's April 1st - we don't think of this as April Fool's Day - nope, it's Casey's birthday!  My very special niece is celebrating her 21st birthday in California today.  In her honor (and 'cause we are so far away!) I baked a lemon bundt cake.  This received the husband two-thumbs-up award.  Love all the fantastic lemon flavor.

Lemon Bundt Cake

3 lemons, juice (approximately 3 tablespoons) and zest
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs
1 egg yolk
2 1/4 sticks butter, softened
2 cups sugar

Glaze:
2 to 3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar

Adjust rack to lower middle position; heat oven to 350 degrees.  Brush bundt pan with a mixture of one tablespoon flour and one tablespoon melted butter.  Combine zest and juice in a small bowl, set aside to soften, approximately 10 to 15 minutes.

Whisk flour, baking powder, baking soda and salt.  Combine lemon juice mixture, vanilla and buttermilk in a medium bowl.  In a small bowl, whisk eggs and yolk to combine.  In mixer, cream the butter and sugar at medium-high speed until pale and fluffy, about three minutes.  Reduce to medium speed and add half of the eggs.  Mix thouroughly.  Repeat with remaining eggs.  Reduce speed to low and add about one-third of the flour mixture, then follow by one-half of the buttermilk mixture.  Repeat using one-half of the remaining flour mix, then rest of buttermilk.  Add the remaining flour.  Scrape into the prepared bundt pan.  Bake 45 to 50 minutes. 

Whisk glaze ingredients in a small bowl.

Remove cake from pan onto plate.  Pour one-half of the glaze over the warm cake.  Cool for one hour.  Then pour the remaining glaze over the cake.