Lemon Bundt Cake

Lemony, delicious goodness! Adapted from Food & Wine.

Cake:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 T baking powder
1 t salt
2 3/4 cups sugar
grated zest from 10 (yes 10!!!) lemons, about 1/3 cup of zest
1/2 cup canola oil
2 sticks (8 oz.) unsalted butter, melted and cooled
3 eggs
3 egg yolks
3 T dark rum
2 T pure lemon extract
3/4 cup heavy cream

Lemon Syrup:
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
1 T dark rum

Glaze:
1 cup powdered sugar
2 T freshly squeezed lemon juice
1 t lemon or almond extract (which ever you prefer)
sliced almonds for decoration

For the cake:
1. Preheat oven to 350º. Grease and lightly flour a bundt pan. Sift the flours into a bowl along with the baking powder and salt.
2. With the paddle attachment, mix sugar, zest, canola oil and butter until blended. Beat in eggs, yolks, rum and extract just until incorporated. On low speed, alternate mixing in heavy cream and flour mixture in three batches, starting and ending with flour- just until combined. Do not overbeat. With a scraper, scrape down sides and fold gently until the batter is blended.
3. Scrape batter into bundt pan and bake for 55 to 60 minutes, rotating pan halfway through baking. Let the cake cool 30 minutes.
4. Meanwhile make the lemon syrup; combine ingredients in a small saucepan and bring to a boil. Simmer for 3 minutes.
5. Invert cake (the instructions said onto a wire rack but I put it directly on the serving plate because I didn't want to lose all that syrup to the counter top- instead it pooled at the bottom of the cake and we could still eat it!). Poke holes all over the cake and brush the lemon syrup onto the cake, allowing it to soak into the holes. Let cake cool completely before you put the glaze on (unless you want your glaze to melt and be colorless and unattractive like mine was....)
6. Stir glaze ingredients together and spoon over the top of the cake, letting it drip down the sides. Sprinkle the almonds over the glaze and let it set for about 20 minutes.