Set your oven to 350°F (177°C) to create the ideal environment for even baking. Generously grease and flour your Bundt pan to prevent sticking.
Grate the zest from fresh lemons to capture their vibrant fragrance and flavor. Aim for about 1-2 tablespoons of zest, depending on your desired lemon intensity.
In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. This step incorporates air for a light and airy crumb.
Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents curdling and maintains the batter's structure.
Stir in the lemon zest and fresh lemon juice. The lemon juice adds a burst of citrusy goodness, while the zest provides a fragrant depth of flavor.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in batches, alternating with milk
our the smooth and fragrant batter into your prepared Bundt pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.