1. Add dry ingredients to a large mixing bowl, pouring everything through a strainer, then wisk well.
2. Add in all the wet ingredients, except the vanilla and eggs, and blend well with a hand mixer on  medium speed.
*Make sure to scrape flour at the bottom and sides into the batter with a spatula*
3. Melt the butter, then add it to the batter along with the vanilla, and blend well with the mixer again.
4. Preheat oven to 350 degrees.
5. Rub the bundt pan down well with oil, then spray each part well with Pam spray.
6. Add all purpose flour, shake around so all parts are coated, then turn upside down and hit the back of the pan to remove the excess flour. 
7. Pour the cake batter into the pan.
8. Lift one end of the pan about 1 inch from the surface and let it go. Do this 3 to 4 times to release excessive air in the batter.
9. Place in the oven and bake for 1 hour and 10 mins.
10. Meanwhile create the frosting by adding the powdered sugar to a small mixing bowl with the lemon juice.
11. Add in the butter and vanilla, then stir well with a fork.
12. Stir in the simple syrup to soften it, then set aside.
13. When the cake is done, remove it from the oven and let it chill for 30 mins.
14. After 30 minutes, place a plate or cooling rack with parchment paper under it, turn it upside down, then coat with frosting.
15. Create a lot of lemon zest with lemon peelings and a grater, then garnish the cake with the lemon zest, and place the cake on a cake holder covered under a lid.