Buttermilk Bundt Cake with Lemon Glaze

Preheat the oven to 
325°. Generously butter a 10-inch Bundt pan and dust with flour. In a medium bowl, whisk the 3 1/2 cups of flour with the salt 
and baking soda. 


In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the shortening at medium-high speed until smooth. Add the granulated sugar and 
beat until light and fluffy, about 2 minutes. At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl. Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. At low speed, beat in the lemon juice. 


Scrape the batter into the prepared 
Bundt pan and use a spatula to smooth 
the surface. Bake in the middle of the oven 
for about 1 hour and 15 minutes, rotating the pan halfway through baking, until 
a toothpick inserted in the center of the 
cake comes out clean. Let the cake cool on 
a rack for 30 minutes, then turn it out on 
a platter or cake stand to cool completely.


In a medium bowl, whisk the confectioners’ sugar with 
the lemon zest, lemon juice, butter and 
salt until smooth. Drizzle the glaze over
the top of the cake, letting it drip down 
the sides. Let stand for 20 minutes 
until the glaze is set. Cut the cake into wedges and serve.