Lemon Daisy Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
3/4 tsp lemon oil or finely grated zest of two lemons
4 eggs plus 2 yolks
1 cup buttermilk

For the glaze:
1/4 cup water
1/4 tsp lemon oil or finely grated zest of 1/2 lemon
1/3 cup sugar
1 Tbsp rum

Position a rack in the middle of an oven and preheat oven to 325°. Grease and flour the Daisy Cake Pan.

Over a sheet of waxed paper, sift together the flour, baking powder and salt. In the bowl of an electric mixer fitted with a flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Add the vanilla extract and lemon oil and continue to beat. Add the eggs and yolks one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, until the batter is smooth and thoroughly combined.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer to a wire rack and cool the cake in the pan for 10 minutes.

Set the rack over a sheet of waxed paper, invert the the pan onto the rack and lift off the pan. To make the glaze, in a small bowl, stir together the water, lemon oil, sugar, and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving.