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1
Bring all the ingredients to room temperature.
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2
Preheat the oven to 300 degrees.
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3
Grease and flour a bundt pan, tapping out excess flour.
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4
In a medium bowl, whisk together the flour, salt and baking soda.
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5
In another medium bowl, whisk the sugar to break up clumps.
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6
In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides.
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7
Slowly drizzle in the sugar; cream the mixture well.
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8
Beat in the eggs one at a time, adding the next when the last has been incorporated.
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9
Mix in the vanilla.
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10
On low speed, mix in a third of the flour mixture until just combined.
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11
Add a third of the buttermilk, mixing until just combined.
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12
Repeat with the remaining flour and buttermilk.
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13
Add the lemon juice and mix to combine.
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14
Pour the batter into the prepared pan.
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15
Bake until a cake tester inserted comes out clean, about 75 minutes.
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16
The top of the cake will be lightly browned, and the sides will shrink slightly from the pan.
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17
Cool for 20 minutes before inverting onto a cake platter.
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18
Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake.
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19
Its even better the next day.
