For the cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
2 1/4 sticks unsalted butter
8 oz. cream cheese
3 cups granulated sugar
1 tsp. vanilla extract
3 Tbs. fresh lemon juice (approx 1 lemon)
2 tsp. finely grated lemon zest (approx 1 lemon)
For the glaze:
1/4 cup fresh lemon juice (approx 2 lemons)
3/4 cup granulated sugar
Heat oven to 325 degrees. Grease a bundt cake pan with melted butter. Here’s a tip, don’t flour the cake pan after you’ve buttered it. You will get a grimey mess of a cake.
Sift together the flour, baking soda and salt in a bowl. Set aside.
In the bowl of an electric mixer, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes.
Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla and lemon juice.
Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. With the mixer on low, add the lemon zest.
Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center. Place this thing on a baking sheet, it has a tendency to overflow and no one wants that crap all over the bottom of your ove, trust me.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and let cool upright in the pan for 10 minutes. You will find that this cake rises, so just cut off the ‘top’ i.e. the bottom once you flip it over.
Gently turn the pan over onto a wire rack, and due to all the buttering action, the cake should slip right out.
To make the glaze, in a small bowl, whisk together the lemon juice and granulated sugar until blended. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving.
This cake is really….realllllly good. It’s the sugar-y glaze that keeps ‘em coming back for more.
(Yeah I realize I don’t have a lot of step by step pictures. Server is screwy. I’ll have to go back and find them, sorry!)