Ingredients

• 3 cups (375g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 tsp lemon zest (brightens flavor—optional but recommended)
• 1 cup (240ml) buttermilk, room temperature
• For glaze: 1½ cups (180g) powdered sugar + 2–3 tbsp milk + ½ tsp vanilla

Instructions

Preheat oven to 350°F (175°C). Generously grease & flour a 10–12 cup Bundt pan (use nonstick spray with flour for best release).
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large bowl, beat butter and sugar 3–4 min until light and fluffy. Add eggs one at a time, mixing well after each. Beat in vanilla and lemon zest.
Alternate adding dry ingredients and buttermilk: begin and end with flour (dry → wet → dry → wet → dry). Mix just until combined—do not overmix.
Pour batter into prepared pan; smooth top. Tap gently to release air bubbles.
Bake 50–60 min, until a skewer comes out clean and cake springs back lightly. Cool in pan 15 min, then invert onto a wire rack to cool completely.
Whisk glaze ingredients until smooth. Drizzle over cooled cake. Let set 10 min before slicing.