Happy Birthday, Niner.
1 cup butter, at room temperature
2 cups sugar
1 teaspoon salt
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups flour
1 cup milk
finely grated rind of 2 medium lemons
1/3 cup freshly squeezed lemon juice
3/4 cup granulated sugar
1 1/2 cups confectioners’ sugar, sifted
pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice
Preheat the oven to 350°F.
Beat together the butter, sugar, and salt until fluffy and lightened in color.
Add the eggs one at a time, beating well after each addition. Scrape the sides as necessary.
In a separate bowl, whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour. Mix until everything is well combined; the batter will look a bit rough, but shouldn’t have any large lumps. Stir in the grated lemon rind.
Thoroughly grease a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Heat briefly to dissolve sugar but do not boil.
Remove the cake from the oven, and let cool for 15 minutes before turning out.
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.
Once cake is cook, make the icing by mixing 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..