Zesty 11 year old helps with cake for the 70 year olds!

Our church was having a special luncheon for our over 70 crowd and Andy was helping serve but also needed to bring a dessert. Luckily, he's married to someone who loves to bake. Now what would old people like for dessert? I have this recipe for death by chocolate cupcakes, but that seemed not something they'd go for, what about lemon cake? My old people always liked Lemon Fluff cake, but I couldn't find a good enough knock off recipe for that. Lemon Bundt would work! Why is the girl who is allergic to lemon always making lemon baked goods? Fantastic question, I do enjoy lemon even though I can't have it. Anyway... I got Nicholas up from his doom scrolling on YouTube to help me with the zest and the juice, he's fantastic at this! Great helper. Then got the cake in the oven! Andy went to go help setup for the event and I told him let them know I had a bundt in the oven, not to be confused with a bun in the oven... see what I did there? No more buns in our oven... whoa! This cake came out of the pan perfectly, the frosting was an absolute dream but was filled with lemon zest so I didn't even taste test. Andy said everyone had some at his table and enjoyed it, he did too! So, Lemon Bundt Cake for the win, for 47-year-olds and 70+ year olds!

Lemon Bundt Cake
Cake
1 cup salted butter soft
2 cups sugar
3 eggs
3 cups all purpose flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
Lemon Cream Cheese Frosting
4 oz cream cheese softened
¼ cup salted butter soft
3 Tbsp lemon zest
4 cups powdered sugar
2 Tbsp lemon juice or more if needed

Preheat oven to 325 degrees.
Cream butter and sugar in a large mixing bowl for 5 minutes. Add eggs one at a time, beating after each one.
Sift together dry ingredients. Add alternately with buttermilk; mixing well. Stir in lemon zest and lemon juice.
Spread into a well greased and floured 12 cup Bundt cake pan or tube pan.
Bake at 325° for about 1 hour or till a toothpick comes out clean. (Don't over bake or the cake will be dry.)
Let sit in pan for 10 minutes, then carefully dump out onto a cooling rack. Cool cake completely and frost with lemon cream cheese frosting.
Frosting: Beat cream cheese and butter till smooth. Beat in remaining ingredients, adding enough milk or cream to achieve spreading consistency. Frost cooled cake.