Preheat your oven to 350°F (177°C). Grease and flour a 9×5-inch (or 8×4-inch) loaf pan, or line it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set aside.

In a stand mixer, cream the room temperature unsalted butter and granulated sugar on medium-high speed for about 4-6 minutes until pale and fluffy.

Add the eggs one at a time, fully incorporating each before adding the next. Then, beat in the vanilla extract and lemon juice.

With the mixer on low, alternate adding the dry ingredients and buttermilk until just combined, being careful not to overmix.

Scrape the finished batter into your prepared loaf pan and smooth the top with a spatula.

Bake the lemon cake for 45-55 minutes until golden brown. A toothpick inserted should come out mostly clean.

Let the baked cake cool in the pan for about 15 minutes. Meanwhile, prepare the lemon syrup by mixing ¼ cup fresh lemon juice and 3 tablespoons powdered sugar.

Transfer the cake to a cooling rack and brush the lemon syrup evenly over the warm cake to add moisture and flavor.

Once the cake is completely cool, whisk together 1 cup sifted powdered sugar with 1 tablespoon of lemon juice and 1 tablespoon of milk.

Adjust the consistency if needed, then pour the icing over the cooled cake, allowing it to drip down the sides.