Preheat oven to 325 degrees. Grease a 10" bundt pan and set aside.
In a large bowl, cream butter & sugar until light and fluffy.
Add the eggs, one at a time, beating each egg directly after it was added.
Sift flour, baking soda, and salt together in a second bowl.
Stir flour mixture into the egg mixture a few spoonfuls at a time, alternating with buttermilk.
Stir in lemon juice and zest.
Pour batter into greased bundt pan. Bake on middle rack at 325 degrees for approximately 1 hour and 5 minutes. Cake is done when it cake pulls away from the sides of the pan and a toothpick comes out clean. When cake is done, remove from oven and allow to cool. Do not remove from bundt pan until completely cooled.
Begin preparing glaze immediately after removing the cake from the oven. Add glaze ingredients to a small pan, heating over medium-low heat. Stir often until butter is melted and sugar is dissolved.
Once cake has cooled, invert cake onto a cake stand. Poke holes in the top of the cake, and then pour the glaze slowly and evenly over the top of the cake.
Serve with whipped cream, fresh berries, or ice cream, if desired.
Notes
Store in airtight container in refrigerator. Wrap a slice in a moist paper towel and microwave for 15-30 seconds to help bring back that moist and freshly baked taste.