A rich, moist lemon pound cake with a bright citrus flavor and a tender crumb, perfect for dessert or teatime.

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Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Mix the powdered sugar and lemon juice to make a glaze, then drizzle over the cooled cake.