Preheat your oven to 350°F/175°C and place a rack in the middle of the oven.
In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt for 2-3 minutes until fluffy.
Add the eggs one at a time, beating well after each one. Scrape the bowl with a rubber spatula after each one to make sure everything is combined.
Whisk together the flour and baking powder. Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients.
Fold in your lemon juice and lemon zest.
Grease your bundt pan. I prefer to use melted vegetable shortening, but use whatever works for you! I have also used softened butter and vegetable oil.
Pour into your bundt pan and bake for 45-60 minutes. If your bundt pan is a dark metal it will take about 45 minutes, but it will take 10-15 minutes longer if your pan is a light metal.
A toothpick inserted into the cake will come out with no crumbs if it is ready.
Once it's done, take out of the oven and leave in the pan for 5 minutes. Make your syrup during this time.