Preheat your oven to 325°F (160°C).

Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.

In a medium bowl, whisk together the 3 cups of all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.

In a large mixing bowl, use an electric mixer to beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy (about 2-3 minutes).

Add the 4 eggs to the butter mixture one at a time, beating well after each addition.

Mix in the 2 tablespoons lemon zest and 1 teaspoon vanilla extract until evenly distributed.

Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the 1 cup buttermilk and ¼ cup lemon juice.

Begin and end with the dry ingredients.

Mix on low speed just until each addition is incorporated—avoid overmixing.

Pour the batter evenly into the prepared pan.

Smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Start checking for doneness at the 60-minute mark.

Remove from the oven and let the cake cool in the pan for 15 minutes.

Carefully invert the cake onto a wire rack to cool completely.

In a medium bowl, whisk together 1 cup powdered sugar, 3-4 tablespoons lemon juice, and 1 teaspoon lemon zest.

Adjust the consistency by adding more sugar (to thicken) or lemon juice (to thin) as needed.

Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.

For a neater presentation, place a sheet of parchment paper under the rack to catch any excess glaze.

Allow the glaze to set for about 15 minutes before slicing.

Serve the cake at room temperature, and enjoy!