Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining it with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add 3 large eggs one at a time, mixing well after each, then blend in 1 teaspoon of vanilla extract, 2 tablespoons of lemon zest, and ⅓ cup of fresh lemon juice.

Gradually add the dry flour mixture in three parts, alternating with ½ cup of buttermilk until just combined.

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

Prepare the syrup by whisking together ¼ cup of fresh lemon juice and ½ cup of powdered sugar.

Once baked, cool the cake in the pan for 10 minutes, poke holes, and brush with the warm syrup.

For the glaze, combine 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 tablespoon of milk until smooth.

Once cooled, drizzle the lemon glaze over the cake, allow to set, then slice into 1-inch pieces and serve.