1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy release.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter with the sugar until the mixture is light and fluffy. This should take about 4-5 minutes with a hand mixer or stand mixer on medium speed. I always think of Mama Lou’s patient hands as she whipped butter and sugar by hand, creating the perfect base for her cakes.
4. Add the eggs one at a time, beating well after each addition. This step is important for a smooth batter and ensures the cake will rise beautifully.
5. Mix in the vanilla extract and lemon zest, letting those fragrant scents fill your kitchen—just like they did when Ouma and I helped zest lemons for Mama Lou’s famous lemon cookies.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly—overmixing can toughen the cake.
7. Fold in the cooked, cooled pasta and nuts if using. The pasta adds moisture and a unique texture that brings this cake to life.
8. Pour the batter into your prepared pan, smoothing the top with a spatula. Place it in the center of your oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.

When I first made this with Ouma, we made the mistake of slicing it too soon. The cake was a bit crumbly and didn’t hold together well. Letting it cool fully is key to getting that perfect, tender slice that melts in your mouth.