Preheat oven to 180 degrees Celsius and grease and flour a loaf or bundt tin.
Cream the butter and sugar using an electric mixer with a paddle attachment until light and fluffy.
Add the eggs, 1 at a time, and beat well in between each addition before adding the lemon zest.
Sift flour, baking powder, baking soda and salt into a bowl. In a jug combine the lemon juice and buttermilk. Add the flour and lemon juice buttermilk mixture to the batter alternately beginning and ending with the flour.
Pour the batter into your prepared cake or loaf tin and bake for 45 minute to 1 hour, or until a cake tester comes out clean.
To make the syrup, in a small saucepan combine the lemon juice and sugar and cook over a low heat until the sugar is disolved.
Let the cake cool for 10 minutes after coming out of the oven and then make tiny holes in the cake with a cake tester and pour the syrup over the cake.
To make the glaze, in a small mixing bowl combine the icing sugar and lemon juice and mix until smooth.