Preparation

• Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
• In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes.
• With the mixer running on low speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
• With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with the rest of the flour and buttermilk.
• Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until golden brown and a toothpick comes out mostly clean.
• Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and powdered sugar for the lemon syrup. Invert the loaf pan and transfer the cake to a cooling rack, then brush the syrup on while still warm.
• When the cake is cooled, combine all the icing ingredients and pour icing over the cake, allowing it to dry before serving.