Preheat oven to 325º Fahrenheit. Grease a 10" bundt cake pan with shortening, then dust with flour. Or you can use our magic cake release recipe.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
In a separate bowl, whisk the 8 egg yolks together to break up the yolks until they light and lemon-colored. Mix the yolks into the butter/sugar mixture.
Sift together cake flour, baking powder and salt.
Add the sifted ingredients in thirds, alternating with the milk. (1/3 of the flour, half the milk, 1/3 of the flour, half the milk, 1/3 of the flour) Beat the batter thoroughly after each addition, scraping the sides of the bowl as needed.
Add the vanilla extract, lemon juice and lemon zest. Beat for 2 minutes.
Pour the batter into the prepared pan** and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Make the lemon icing:
Combine the powdered sugar, butter, lemon zest and lemon juice. Use a hand mixer to mix until well combined.
If the glaze isn't thin enough, add a touch of heavy cream to thin it out to drizzling consistency.
Once the cake is cooled, drizzle the glaze over the cake.
Garnish the cake with more lemon zest if desired.
**You may also bake it in 3 greased 9-inch layer pans at 350 degrees F for 25 minutes.The calories shown are based on the cake being cut into 16 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**