Preheat oven to 170 °Celsius. Grease and flour your cake tin or line it with parchment paper. For Bundt tins, make sure every nook and corner of the tin is well greased and floured.
Grate the zest of lemons (about one and a half lemons) and set aside.
In a clean bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift the flour and fold it into the creamed mixture alternately with buttermilk, starting and ending with flour.
Finally add in the grated lemon zest and combine well. Pour batter into the prepared cake pan and bake until a skewer inserted in the center of the cake come out clean, with just one or two crumbs stuck to it. Do not over bake the cake.
Remove the cake from oven and let it rest in the cake tin for a few minutes before inverting onto a cooling rack.
Let the cake cool completely before dredging the top with sifted powdered sugar.