Yellow Bundt Pound Cake

My aunt and uncle sent me some wonderful birthday gifts, which included a really cool Nordicware bundt pan and lovely bundt-friendly cake carrier. What a great reason to bake a cake! I immediately began searching for a recipe so I could try out the new pan. I am always worried that my bundt cakes won't come out of the pan properly, but luckily this one turned out beautifully!
This is the fancy bundt pan that I used.
A tasty slice.

YELLOW BUNDT POUND CAKE
Adapted slightly from The America's Test Kitchen Family Baking Book

INGREDIENTS
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, room temperature
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
2 1/4 sticks unsalted butter, cut into chunks and softened
2 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature

DIRECTIONS
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray a 12-cup bundt pan with bake release spray. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, vanilla, and lemon juice together.

2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.

3. Reduce the mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.

4. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan halfway through baking.

5. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours, before serving. Dust with powdered sugar, if desired.