Step 1: Prepare Your Baking Tools

• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are covered to prevent sticking.
• Alternatively, you can use a non-stick baking spray that includes flour.

Step 2: Mix the Dry Ingredients

• In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 4: Add the Eggs

• Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This step is crucial to maintain the cake’s dense, rich texture.

Step 5: Incorporate Lemon and Vanilla

• Mix in the lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled at this point, but don’t worry—this is normal.

Step 6: Alternate Wet and Dry Ingredients

• Reduce the mixer speed to low. Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix each addition just until incorporated; avoid overmixing.

Step 7: Pour and Bake

• Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool the Cake

• Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.