Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25-cm) bundt pan with nonstick spray.
In a medium bowl, whisk together the flour and baking powder. This is the dry mixture
In a stand mixer bowl, cream the butter, sugar, and salt until it’s light and fluffy, about 3 minutes.
Add the eggs, one at a time, and mix completely after each addition.
Add the lemon zest, lemon juice, and vanilla and mix again.
Alternatively, add flour and milk, starting with flour and ending with flour. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is combined.
Spoon the batter into the pan and smooth the top. The batter should only fills up about 2/3 of the pan. Gently tap the pan against the counter to release any air bubbles.
Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
Put the finished cake on a wire rack and let cool in the pan for 10 minutes.
Invert the cake onto a wire rack set over a baking sheet and remove the bundt pan. Let cool completely.
LEMON GLAZE
Sift the powdered sugar into a medium bowl. Add the lemon juice and lemon zest. Whisk until smooth.
Pour the glaze on top of the cake.
Recipe Notes
If you are to make the 3 tiers, make the batter 2 times. You will have leftover batter.