• Preheat oven to 350°F (175°C)
• Butter and flour a 12 cup bundt pan (don't miss any spots and be generous so that the cake releases easily). This bundt pan is made in USA.

Meyer Lemon Cake:

• Wash and weigh the correct amount of lemons, then cut them into chunks and remove the seeds. DO NOT REMOVE THE RIND.
• Beat the sugar and eggs in a large bowl in a mixer until light and creamy.
• Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
• Continue to mix until completely blended, then stir in the yogurt.
• Blend the lemon chunks in a food processor until finely chopped. It will still have small pieces of rind, and that's fine.
• Add the processed lemon to the batter and mix well.
• Pour the batter into the prepared bundt pan and bake for about one hour. Test with a cake tester or skewer; it should come out dry (no batter).
• Allow to cool in pan for about 15 minutes, before gently shaking to loosen the cake from the pan. If it feels like it's stuck, let it cool a little bit longer before trying again. Then place a cooling rack (upside down) on top of the pan and quickly invert the cake onto the rack and remove the bundt pan. It should look like this. 
• If glazing, do so while the cake is still warm. Add glazed lemon slices if desired.

Glaze:

• Put the glaze ingredients in a small pot and bring to a simmer. (Add a few lemon slices if desired, to decorate the top of the cake).
• Let simmer for about 3 minutes, then brush onto cake.

OR Icing:

• Stir the lemon juice into the sugar until smooth consistency is reached, it should slowly pour off a spoon. Add more or less juice to achieve this consistency.
• Pour or spoon icing on the cake and allow to set before serving.
• Optional: sprinkle some lemon rind on top of the icing after it's dripped down the cake, but before it has set.
• Allow the icing to dry completely before cutting (for best results).