Preparation

1. 1. Coat a standard (10-inch) Bundt pan with
2. softened butter and lightly dust with flour;
3. reserve. Preheat oven to 350°F with the
4. rack in the lower third position.
5. 2. Put the flour, baking powder, and salt into
6. a medium mixing bowl. Mix on Speed 1
7. to thoroughly combine, a minimum of 30
8. seconds; reserve.
9. 3. Put the butter and sugar in a large mixing
10. bowl. Mix, starting on Speed 1 and
11. increasing to Speed 2, until light and
12. creamy, about 2 minutes. Add the lemon
13. zest and mix for an additional 30 seconds
14. on Speed 2.
15. 4. Combine the lemon juice, eggs, yolks, and
16. sour cream in a small bowl. Mix on Speeds
17. 1 to 2 to fully combine.
18. 5. While mixing on Speeds 1 to 2, gradually
19. add one-third of the dry ingredients to the
20. butter/sugar mixture and then half of the
21. wet ingredients, alternating until all of the
22. ingredients are added and well mixed.
23. 6. Transfer the batter to the prepared Bundt
24. pan. Smooth to the edges of the pan and
25. tap a few times on the counter to remove
26. any air bubbles.
27. 7. Put in the preheated oven and bake until
28. the cake is set and a cake tester comes
29. out mostly clean, about 1 hour.
30. 8. Allow cake to cool in pan on a cooling rack
31. until the pan is cool to the touch and then
32. remove from the pan.
33. 9. While cake is fully cooling, prepare the
34. glaze. Put all of the glaze ingredients
35. into a small to medium mixing bowl and,
36. using Speeds 1 to 2, mix until completely
37. smooth, adding more sifted sugar or cream
38. to achieve desired consistency.
39. 10. Once the cake is cool, place it on the
40. cooling rack atop a baking pan (or foil
41. or parchment, something that will catch
42. excess glaze). Drizzle or spread over cake
43. as desired. Allow glaze to set and cake to
44. cool completely before cutting and serving.