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Preheat the oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
One at a time, mix in the eggs, ensuring each is fully incorporated before adding the next.
Stir in the lemon juice and zest, giving the batter a bright, citrusy aroma.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients.
Pour the batter into your prepared pan, smoothing the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, dust generously with powdered sugar.