Preheat the Oven: Preheat your oven to 350°F (175°C).

Grease and flour a 9x13 inch (23x33 cm) baking pan.

Prepare the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the lemon juice and lemon zest.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

Begin and end with the dry ingredients, mixing until just combined.

Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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

Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and slightly runny.

Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to soak into the cake and drip down the sides.

Serve: Slice and serve the cake. It pairs beautifully with a cup of tea or coffee.