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1
Make the cake Preheat the oven to 325.
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2
Generously butter a 10-inch Bundt pan and dust with flour.
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3
In a medium bowl, whisk the 3 1/2 cups of flour with the salt and baking soda.
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4
Make the cake In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the shortening at medium-high speed until smooth.
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5
Add the granulated sugar and beat until light and fluffy, about 2 minutes.
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6
At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl.
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7
Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients.
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8
At low speed, beat in the lemon juice.
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9
Make the cake Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface.
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10
Bake in the middle of the oven for about 1 hour and 15 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center of the cake comes out clean.
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11
Let the cake cool on a rack for 30 minutes, then turn it out on a platter or cake stand to cool completely.
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12
Make the Glaze In a medium bowl, whisk the confectioners sugar with the lemon zest, lemon juice, butter and salt until smooth.
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13
Drizzle the glaze overthe top of the cake, letting it drip down the sides.
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14
Let stand for 20 minutes until the glaze is set.
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15
Cut the cake into wedges and serve.
