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 all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Meyer lemon zest, and fresh lemon juice.

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

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

While the cake cools, prepare the glaze by whisking together the powdered sugar, Meyer lemon juice, and lemon zest until smooth.

Once the cake is completely cool, drizzle the glaze over the top and allow it to drip down the sides.

Slice the cake into pieces and serve.