Lemon Bundt Cake

FOR THE CAKE:

 * 3 cups + 2 tablespoons (375g) all-purpose flour
 * 1 teaspoon lemon zest
 * 1 teaspoon baking powder
 * 1/2 teaspoon baking soda
 * 1/4 teaspoon salt
 * 1 cup (226g) unsalted butter, softened
 * 2 cups (400g) granulated sugar
 * 4 large eggs
 * 1 cup milk
 * 1/3 cup lemon juice

FOR THE GLAZE:

 * 4 ounces (113g) cream cheese, at room temperature
 * 1 cup (110g) confectioners’ sugar, sifted
 * 1 teaspoon lemon juice
 * 2 to 3 tablespoons milk
 * lemon curls and coarse zest, for garnish

TO MAKE THE CAKE:

 * 1) Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan.
 * 2) Whisk together the flour, zest, baking powder, baking soda, and salt. Set aside.
 * 3) Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
 * 4) Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
 * 5) Transfer the batter to the prepared pan, and spread evenly.
 * 6) Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.

TO MAKE THE GLAZE:

 * 1) Using an electric mixer on medium speed, beat the cream cheese, confectioners’ sugar, and lemon juice until thoroughly combined and smooth.
 * 2) Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if needed to attain the desired consistency. The glaze should be thick but pourable.
 * 3) Pour the glaze over the cooled cake. Garnish with lemon curls and coarse lemon zest.