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.
In a small saucepan over medium heat, pour in the lemon juice and granulated sugar. Stir until the sugar has completely dissolved.
After 5 minutes, flip your bundt pan over on to a wire cooling rack - leave the pan on for another 5 minutes. After those 5 minutes are up, gently lift up your bundt pan. Brush the syrup over the warm cake. Let it cool completely.
Sift the confectioners' sugar so there are no lumps into a medium bowl. Pour in the melted butter and lemon juice and whisk until completely smooth. If it isn't as thin as you would like, add more lemon juice. If it isn't as thick as you would like, add more confectioners' sugar.
Drizzle it over the cooled cake.
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.Butter: I use European style butter, like Kerry Gold, in my recipes.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Buttermilk: If you don’t have buttermilk, replace it with an equal amount of sour cream or full fat yogurt. You can also make your own buttermilk, for every cup of buttermilk add 1 tablespoon of lemon juice to 1 cup of milk and let sit for 5 minutes. Storage: Keep tightly wrapped in the at room temperature for 4 days.