3 lemons, zest removed and juiced
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp vanilla extrct
3/4 cup buttermilk
3 large eggs
1 egg yolk
2.25 sticks butter
2 cups sugar

Preheat oven to 350 F.  Butter and flour a bundt pan. Let everything warm to RT. Mince lemon zest into a fine paste and add to 3 Tbsp lemon juice to soften.

Combine flour, baking soda, baking powder and salt and shift. Gently beat eggs and yolk together. Then in a mixer, cream sugar and butter. Add half the eggs and mix until blended. Add remaining eggs. When blended add flour mixture in thirds and buttermilk by halves until all is added and a smooth batter results. Add to pan.

Bake until golden brown and a skewer comes out clean, about 50 minutes. Cool 10 minutes and then flip over to remove cake.

3 Tbsp lemon juice
1 Tbsp buttermilk
2 cups powdered sugar

Whisk sugar and buttermilk together adding lemon juice until a thick but pourable mixture results. Pour over half over cake. Cool for 2-3 hours in frig, pour over other half glaze, and eat.