Lemon bundt cake

This is a great recipe from Cook's Illustrated magazine. For those who don't know, this is like the popular mechanics of cooking mags, in the best possible way. I would subscribe to it if I could afford to. Each of their recipes is also a story about what worked and what didn't work as they struggled to improve a recipe. It makes you dream of your own test kitchen and panel of tasters.
The texture of the cake is great -- dense but not crumbly, but the lemon flavor is subtle. the real flavor come from the glaze. Serve it at your next tea party.