(Set a timer because if it stays in the pan too long, it may stick.) Cool the cake in the pan for ten minutes. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don’t forget the center tube). Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula.Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated. (See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices.Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Finally, beat in the remaining flour mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.In another bowl, whisk together the buttermilk, lemon zest and lemon juice.In a medium bowl, whisk together the flour, baking soda and salt.Preheat the oven to 325☏ and set an oven rack in the middle position.
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