Preheat oven to 350°F and grease a mini bundt or loaf pan.
In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on high until light and fluffy - about 3 minutes.
Add in the eggs one at a time, fully incorporating after each addition.
Add in the vanilla and lemon juice.
Scrape down the sides of the bowl if needed and beat until combined.
Alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients.
Evenly distribute the batter into your pan(s)
If using a mini bundt pan, bake about 15 minutes or until a toothpick inserted in the center comes out clean. If using a loaf pan, bake 35-40 minutes. Let the cake(s) cool about 5 minutes in the pan. Then transfer them to a wire rack to cool completely.
In a small bowl, whisk together the lemon juice and confectioners sugar.
While the cakes are still warm, use a toothpick to poke holes in the tops of the cakes.
Pour the syrup over the warm cakes. Let them cool completely before adding the lemon glaze.
Whisk the confectioners sugar and lemon juice together in a small bowl.
Drizzle the glaze over each cake.
You can double this recipe for a regular sized bundt pan. Bake for 35-40 minutes.