Let’s walk through the creation of this cake, step by step, just like my grandmother would guide me through her recipes:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a light texture, something my grandmother would never rush.
3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice for that fresh, citrusy aroma.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here to ensure the cake doesn’t crumble.

As you bake, remember to savor the process. Baking is as much about creating memories as it is about delicious outcomes.