Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest and lemon juice.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
Pour the batter into the prepared bundt pan, smoothing the top.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
Once cooled, drizzle with lemon glaze made from powdered sugar and lemon juice.