Preheat your oven to 350°F (175°C) and grease a standard Bundt pan thoroughly with butter or non-stick spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

Add the powdered sugar, vanilla extract, and fresh lemon juice. Beat until the frosting is smooth and spreadable.

Once the cake is completely cooled, spread or drizzle the cream cheese frosting evenly over the top. Garnish with additional lemon zest or slices, if desired.

Slice and serve your Easy Lemon Bundt Cake with Cream Cheese Frosting. Enjoy!