Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line the bottom with parchment paper if desired.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

Combine buttermilk and vanilla extract in another bowl.

Gradually add the dry mixture to the butter and sugar mixture, alternating with the buttermilk mixture, beginning and ending with the dry mixture. Mix until just combined.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the loaf to sit in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled loaf before slicing.