1 Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly or coat with non-stick spray. 🧈

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

3 In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. 🍚🧈

4 Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon zest. 🥚🍶🍋

5 With the mixer on low, alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients (divide into three additions). Mix until just combined; do not overmix. 🥛🌾

6 Fold in the vegetable oil gently until the batter is smooth and glossy. This helps keep the cake moist. 🛢️

7 Pour the batter evenly into the prepared bundt pan, smoothing the top. Tap the pan gently on the counter to release air bubbles. 🧁

8 Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots. ⏲️

9 Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack and let cool completely before glazing. This prevents the cake from breaking. 🍰

10 Meanwhile, make the lemon glaze: whisk powdered sugar with 2 tablespoons of lemon juice and 1 tablespoon milk (add more milk or lemon juice as needed) until smooth and pourable. Taste and adjust for brightness. ❄️🍋🥛

11 Once the cake is completely cool, place it on a serving plate and drizzle the glaze over the top, letting it run down the sides. Reserve a little glaze for extra drizzling if desired. 🍰🍋

12 Let the glaze set for 10–15 minutes, then slice and serve. Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days. 🥮