Lemon Bundt Cake

Step 1

Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray. Whisk together flour, granulated sugar, lemon zest, salt, baking powder, and baking soda in a large bowl until combined. Whisk together eggs, milk, oil, vanilla, and 5 tablespoons of the lemon juice in a medium bowl until combined. Make a well in flour mixture; add egg mixture to well, and whisk until smooth, about 1 minute. Spoon batter into prepared pan. Gently tap on counter 3 to 5 times to release air bubbles.

Step 2

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake onto wire rack; let cool completely, about 1 hour.

Step 3

Whisk together powdered sugar and remaining 1 1/2 tablespoons lemon juice in a medium bowl until smooth. Spoon glaze over cooled cake; let stand 15 minutes. Garnish with lemon peel strips. Slice and serve.