Preheat your oven to 350F / 180C / 160C fan forced. This ensures that your cake will bake evenly, providing a perfect rise and texture.
Grease and line a 6-cup capacity loaf tin with baking paper, ensuring it sticks up above the sides. This will help you easily lift the cake out after baking.
In a small bowl, combine the flour, baking powder, and salt, whisking to combine well. This step is crucial for even distribution of the leavening agent.
In a large bowl or the bowl of a stand mixer with a paddle attachment, beat the butter and sugar together until lightened and creamy. This usually takes about 3 to 5 minutes. You'll know it's ready when it's pale and fluffy.
Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Scrape the sides of the bowl from time to time to ensure everything is well mixed.
Add the vanilla and lemon zest to the mixture and beat to combine. This will infuse your batter with a lovely citrus aroma.
Now, add half of the flour mixture and mix on low until just combined. Be careful not to overmix, as this could lead to a dense cake.
Follow this with the combined buttermilk and lemon juice, mixing in. Then add the remaining flour mixture, mixing until just combined. Your batter should be thick but not overly dry.
Tip the batter into your prepared tin, leveling it out with a spatula. Make sure it’s evenly spread to allow for even baking.
Bake the cake for 50 to 60 minutes. Check for doneness by inserting a toothpick; it should come out with a crumb or two attached, but not wet batter.
Once baked, remove the cake from the tin after 5 minutes using the baking paper to lift it out. Let it cool completely before glazing.
For the glaze, mix together the powdered sugar, zest, and half of the lemon juice. Slowly add more lemon juice until you achieve the desired consistency for pouring over the cake.
