Preheat your oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream together the softened butter and sugar for about three minutes.

Add the eggs one at a time, mixing well. Then blend in the vanilla extract, lemon zest, and fresh lemon juice.

Alternately add the flour mixture and buttermilk to the wet mixture, beginning and ending with the flour mix. Mix until just combined.

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

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

If the top browns too quickly, loosely cover with foil halfway through baking.

Allow the cake to cool in the pan for 10 minutes. Poke holes in the warm cake with a skewer and brush with a lemon syrup made from whisking together lemon juice and powdered sugar.

Once cooled, mix powdered sugar, lemon juice, and milk to make the glaze and drizzle it over the cake.