To Make the Batter:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.  
2. Zest and juice three medium lemons (or four small lemons).  Separate the zest from the juice in two small bowls.
3. Combine 250 grams (1 c) of whole milk and 63 g (1/4 c) of lemon juice in a medium bowl.  Stir to combine.  Set aside and allow this mixture to “sour” for 5-10 minutes.
4. In a medium bowl, combine the granulated sugar, 1.5 tbsp of the lemon zest, and vanilla beans (if using). Scrunch the lemon zest into the granulated sugar to release the citrus oils and combine the vanilla beans. This process takes about 3-5 minutes, so don’t rush it!  Once done, set aside. 
5. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
6. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand or stand mixer until the fats are completely smooth and combined. Add the infused granulated sugar and cream until the mixture is light and fluffy.
7. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
8. If using vanilla extract, add the vanilla and mix thoroughly. (If using vanilla bean, you can skip this step.)
9. Add half of the flour mixture and mix until just combined.
10. Add all of the milk mixture and mix until just combined.
11. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape, and then fold the batter several times to ensure that the batter is evenly mixed.
12. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
13. Bake for 60-70 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.  

To Make the Lemon Simple Syrup:

1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar is completely dissolved.  The simple syrup should have a watery consistency.
2. Add pure vanilla extract and lemon juice and stir to combine.
3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.  If you are using a bundt pan that has very intricate detail, it’s best to allow both the simple syrup and cake to cool completely before brushing the simple syrup.

To Make the Lemon Glaze:

1. Slow and steady wins the race with glaze!
2. Add the confectioner’s sugar, fine sea salt, 3 tablespoons lemon juice, 1/2 tbsp of lemon zest (if using), and vanilla extract to the bowl.  Mix with a small whisk until the confectioner’s sugar is moistened.  The mixture will not be glaze at this point.
3. After the confectioner’s sugar is moistened, add lemon juice, 1/2 tsp at a time, mixing thoroughly (but gently!) before adding another 1/2 tsp, until the glaze is smooth. The final glaze should have the consistency of thick honey. 
4. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.
5. Enjoy!