Lemon Bliss Bundt Cake

INGREDIENTS

 * 3 cups King Arthur Unbleached All-Purpose Flour
 * 2 teaspoons baking powder
 * 1 teaspoon salt
 * 16 tablespoons (1 cup) unsalted butter*, at room temperature
 * 2 cups granulated sugar
 * 4 large eggs, at room temperature
 * 1 cup milk, whole milk preferred
 * finely grated rind of 2 medium lemons
 * 1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
 * 3/4 cup granulated sugar
 * 1 1/2 cups confectioners' sugar, sifted
 * pinch of salt
 * 2 to 3 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

 * 1) Preheat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan. (I like to use non-stick baking spray with flour.)
 * 2) In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
 * 3) In a second mixing bowl, beat together the butter and sugar until fluffy and lightened in color. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.
 * 4) Add 1/3 of the flour mixture to the batter and mix on low speed to combine. Add 1/2 of the milk and mix to combine. Mix in another 1/3 of the flour. Mix in the remaining milk. Mix in the remaining 1/3 flour. Stir in the grated lemon rind or lemon oil.
 * 5) Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
 * 6) Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
 * 7) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
 * 8) Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
 * 9) Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
 * 10) Allow the cake to cool completely before icing and serving.
 * 11) To ice the cake: Mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that's just barely pourable. Drizzle it artfully over the completely cool cake.
 * 12) Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage