Based on NY Time’s Piece
For the Cake
- 3⁄4 cup butter, plus more for greasing the pan
- 3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 1⁄2 cups granulated sugar
- 3⁄4 cup solid shortening
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup cultured buttermilk (see note)
- Juice of 1 lemon, strained.
For the glaze
- 2/3 cup sifted confectioners’ sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest.
- Bring all the ingredients to room temperature.
- Grease and flour a bundt pan, tapping out excess flour.
- Preheat the oven to 300 degrees.
- In a medium bowl, whisk together the flour, salt and baking soda.
- In another medium bowl, whisk the sugar to break up clumps.
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides.
- Slowly drizzle in the sugar; cream the mixture well.
- Beat in the eggs one at a time, adding the next when the last has been incorporated.
- Mix in the vanilla.
- On low speed, mix in a third of the flour mixture until just combined.
- Add a third of the buttermilk, mixing until just combined.
- Repeat with the remaining flour and buttermilk.
- Add the lemon juice and mix to combine.
- Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes.
- The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.
- Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It’s even better the next day.