Preheat the oven to 350 degrees. Spray a 10 cup capacity Bundy pan with non stick spray, making sure to grease each nook and cranny.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
3 ½ cups (438 g) all-purpose flour, 2 ¼ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
In a large mixing bowl, cream together the butter and granulated white sugar with an electric mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
1 cup (224 g) unsalted butter, softened, 2 ½ cups (500 g) granulated white sugar
Then add in the eggs and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
5 large eggs, at room temperature
Add in the sour cream, buttermilk and lemon zest. Mix on medium speed just until combined, about 1 minute.
¾ cup (184 g) sour cream, at room temperature, 1 cup (240 ml) buttermilk, at room temperature, zest from 3 large lemons (about ¼ cup (16 g))
Add in the dry ingredients a little at a time, mixing on medium-low speed for each addition just until the batter is combined and smooth. Scrape the sides of the bowl as necessary.
Pour the cake batter into the prepared pan.
Bake the cake for 55-60 minutes, or until a cake tester comes out clean from the center.
Let the cake cool in the pan for 30 minutes. Then carefully turn out the Bundt cake onto a wire rack to finish cooling.