Preheat your oven to 325 F (163 C) and grease a bundt pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
Stir in the fresh lemon juice and lemon zest until well combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
