Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it with butter or non-stick spray.

In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.

In a large mixing bowl, beat softened unsalted butter and granulated sugar until light and fluffy.

Incorporate eggs one at a time, mixing well after each addition, then add vanilla extract, lemon zest, and lemon juice.

Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, mixing gently until just incorporated.

Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.

While the cake is baking, whisk together fresh lemon juice and powdered sugar for the syrup.

Let the cake cool for about 10 minutes, then poke holes in the top and brush the lemon syrup over it.

Mix together powdered sugar, lemon juice, and milk for the glaze until smooth; adjust consistency as needed.

Once the cake is cool, drizzle the glaze over the top and allow it to set before serving.