Preheat the oven to 350F. Thoroughly grease a bundt pan with baking spray. Don’t be shy with the spray – you want to do a very good job of coating the entire surface of the pan to prevent sticking as you remove from the pan.
In an electric mixer with the paddle attachment, cream the butter and sugar together on high speed until pale, light and fluffy. You may need to scrape the sides of the mixing bowl down with a spatula to ensure everything is mixed in. It should not be gritty at all and should take about 8-10 minutes.
Add the eggs, one at a time, beating into the batter fully before adding the next one.
Sift the flour, salt and baking powder together in a small bowl.
With the mixer on, add the 1 cup of flour mixture to the batter and mix well.
Add ½ cup buttermilk, then add another cup of the flour mixture, and continue to mix.
Add the remaining ½ cup of buttermilk, then the remaining flour, mixing until fully blended.
Add the lemon juice and zest. And mix well.
After 5 minutes, reduce the oven temperature to 325F and bake for 60 minutes.
Check doneness by sticking a skewer into the cake. If it comes out clean – it’s done! If not, bake for 5 more minutes until it does (up to about 75 minutes total time.
Remove from oven and allow to cool in the pan for 10 minutes, before turning out to a wire rack to cool completely
Glaze (see below)