Preheat the oven to 350 F / 180 C.
Zest and juice the lemons.
In a medium bowl, mix together all of the wet ingredients and the lemon zest.
In a large bowl, mix together all of the dry ingredients.
Slowly add the wet ingredients to the dry ingredients, mixing to combine. A good rule of thumb is to add 1/3 of the wet mixture at a time.
Add the cake batter to a well-greased 10 inch / 25 cm bundt cake pan.
Bake at 350 F / 180 C for 50 minutes.
Allow the cake to cool for 10 minutes. Then, run a knife around the edges (especially the center portion) of the pan and invert the bundt cake on a plate.
Allow the cake to cool for at least 1 hour before serving.
Top with glaze right before serving. To make the glaze, add powdered sugar, cream, and (optional) lemon zest in a small bowl. Mix to combine. Add more cream for a thinner glaze or more powdered sugar for a thicker glaze.
Enjoy!
