Preheat oven to 350°F. Grease two 8.5x4.5 inch loaf pans with nonstick spray and line with parchment paper for easy removal.

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

In another bowl, whisk the buttermilk, lemon zest and lemon juice.

In a large bowl with a hand mixer or stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, 3-4 minutes.

Beat in the eggs one at a time until fully incorporated, scraping down the sides as needed.

With the mixer on low, alternately mix in 1/4 of the flour mixture and 1/3 of the buttermilk mixture, repeating until both are fully incorporated and batter is smooth.

Divide the batter evenly between the prepared loaf pans and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.

Let the loaves cool for 10 minutes, then remove from pans and let cool completely on a wire rack, about 1 hour.

Make the lemon syrup by combining the water, sugar and lemon juice in a saucepan and bringing to a simmer until dissolved.

Brush the warm lemon syrup all over the tops and sides of the cooled cakes until fully absorbed.

Make the lemon glaze by whisking together the powdered sugar and 2 tbsp lemon juice. Add more juice as needed for a thick but pourable glaze consistency.

Drizzle the lemon glaze over the tops of the syrup-soaked cakes, allowing it to drip down the sides.

Let the glazed cakes sit for 1 hour before slicing and serving.