Sunshine lemon cake: Zesty, moist perfection you'll LOVE!

Instructions:

1. Grease and flour your Bundt pan or cake pan thoroughly. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs and egg yolks one at a time, followed by the vegetable oil.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
6. Stir in the lemon juice and lemon zest.
7. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Begin checking for doneness around 35 minutes.
8. While the cake is baking, combine sugar and lemon juice in a saucepan. Heat over medium heat until the sugar is dissolved. Remove from heat and let cool slightly.
9. Once the cake is out of the oven, poke holes all over the top with a skewer or toothpick. Slowly pour the lemon syrup over the cake, allowing it to soak in.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
11. In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth. Add more lemon juice as needed to reach your desired consistency.
12. Once the cake is completely cooled, drizzle the lemon glaze over the top. Sprinkle with lemon zest (optional).
13. Slice and serve. Enjoy the sunshine!