For the Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1/4 cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon pure vanilla extract

• 1 cup buttermilk

For the Lemon Glaze:

• 1 1/2 cups powdered sugar

• 2-3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional, for extra flavor)

 Directions——————

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring all crevices are coated to prevent sticking.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

   • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

4. Add Eggs and Flavorings:

   • Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.

5. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.

6. Bake:

   • Pour the batter into the prepared bundt pan and smooth the top with a spatula.

   • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:

   • Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

8. Prepare the Glaze:

   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

   • Drizzle the glaze over the cooled cake and sprinkle with lemon zest if desired.