Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.

Pour the batter into the prepared bundt pan and smooth the top.

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

Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled bundt cake.