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1
Preheat oven to 350u00b0.
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2
Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
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3
Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
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4
Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
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5
Add eggs, 1 at a time, beating well after each addition.
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6
Add rind, 1/4 cup juice, and vanilla; beat until combined.
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7
Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
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8
Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
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9
Cool in pan 10 minutes on a wire rack.
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10
Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
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11
Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
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12
GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
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13
Drizzle slowly over warm cake.
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14
Cool completely.
