Now, let’s dive into the process of bringing this vibrant lemon cake to life. Follow these steps, and you’ll have a dessert that’s sure to impress:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy — about 3 to 4 minutes. This step reminds me of the rhythm of stirring my abuela taught me, a gentle dance in the kitchen.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Mix in the lemon zest and juice, which will fill your kitchen with a fresh, uplifting scent.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
7. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.