Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

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

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

Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.

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

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled cake and serve.