Instructions

For the cake:

1. Preheat the oven to 350 degrees. Grease a bundt cake pan with shortening and dust it well with flour.
2. Using a stand mixer or electric mixer, beat the butter, sugar and salt together on high until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl after adding the last egg, to ensure everything is mixed well.
4. Add the baking powder and continue to beat on medium. Alternate adding a heaping 1/2 cup of the flour with 1/4 cup of the milk, finishing with the remaining flour. Scrape the sides of the bowl and beat on low to ensure everything is mixed well. Fold in the zest of three lemons.
5. Spoon the batter into the prepared bundt pan until 3/4 full, taking care not to create any air pockets. Tap the pan on the countertop a few times, and smooth the top of the batter with a spatula.
6. Bake the cake at 350 degrees for 55-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. If you're infusing the cake with lemon syrup, proceed to the next step. Otherwise, allow the bundt cake to cool on a wire cooling rack for 10 minutes before attempting to remove it from the pan.

For the lemon syrup:

1. While the cake is baking, prepare the lemon syrup by boiling the lemon juice and sugar over medium heat, whisking constantly, until the syrup has reduced by half. Allow it to cool.
2. After the cake is done baking, poke holes in the top of the cake with a skewer or fork, taking care not to hit the bottom of the pan. Slowly pour the cooled lemon syrup over the top.
3. Allow the cake to cool on a wire cooling rack for 10 minutes before attempting to remove the bundt cake from the pan. This is a good time to prepare the lemon glaze and lemon sugar, if desired.
4. Place a cooling rack on top of the bundt pan, and flip it over to remove the cake. Allow the cake to cool completely before glazing.

For the lemon glaze (optional):

1. Mix together the confectioners' sugar and one tablespoon of fresh lemon juice. Slowly add additional lemon juice, about one teaspoon total, until the glaze reaches a thick but pourable consistency.
2. Slowly drizzle the lemon glaze over the top of the cooled cake.

For the lemon sugar (optional):

1. Mix together the remaining zest of one lemon and about one tablespoon of granulated sugar with a fork. Let it sit for a few minutes to infuse.
2. Sprinkle over the top of the cake immediately after glazing.