Preheat the oven to 350°F (175°C) and place an oven rack in the middle position.

Grease and flour two 8 ½ x 4 ½-inch loaf pans. You can use nonstick cooking spray or melted butter and parchment paper.

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

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

In a large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, mixing well after each addition.

Add the dry ingredients and wet ingredients to the butter mixture alternately, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared pans.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

While the cakes are cooling, make the syrup. In a small saucepan, combine the water and sugar and bring to a boil. Remove from the heat and stir in the lemon juice.

Once the cakes are cool, brush the warm syrup over the tops and sides of the cakes.

To make the glaze, whisk together the confectioners' sugar and lemon juice in a medium bowl until you have a thick, pourable glaze. Add more sugar or lemon juice as needed to get the desired consistency.

Spoon the glaze over the tops of the cakes, letting it drip down the sides.

Let the cakes sit for about 1 hour for the glaze to set before serving.