Prep your Bundt pan well, making sure every curve gets a slick of butter and a dusting of flour for an easy release.

Cream the butter and sugar until it’s light, pale, and fluffy. This extra air gives you a soft, delicate cake crumb.

Add the lemon zest and juice to the creamed mixture so their fragrance and flavor deeply infuse through the batter.

Beat in the eggs, one at a time, letting each disappear fully before adding the next. The color will get a lovely yellow boost.

In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening magic.

Alternately add the flour mixture and milk (or buttermilk) to the wet ingredients, mixing gently until everything is just smooth and streak-free.

Spoon the finished batter into your Bundt pan, smoothing the top with the back of a spoon, and give the pan a gentle tap to release any bubbles.

Bake until the cake is golden, fragrant, and a toothpick poked in comes out clean, with maybe a moist crumb clinging.

Cool in the pan before inverting onto a rack. Listen for that satisfying “thunk”—the sign of a cake ready for glazing.

Mix powdered sugar with more lemon juice to make a pourable glaze, then drizzle over once the cake is completely cool, letting it run into those beautiful Bundt ridges.