Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it and lining the bottom with parchment paper.

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

In a large bowl, cream together the butter and sugar for about 3 minutes until pale and fluffy.

Add eggs one at a time, followed by vanilla, lemon zest, and fresh lemon juice, mixing until smooth.

Gradually add the flour mixture, alternating with buttermilk, mixing until just combined.

Pour the batter into the prepared pan and bake for 50-60 minutes, checking for doneness with a toothpick.

Prepare the lemon syrup by mixing fresh lemon juice and powdered sugar until smooth.

Once baked, cool for 10 minutes, puncture holes in the top, and brush with lemon syrup.

For the glaze, mix powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

Allow the glaze to set before slicing and serving.