Preheat the oven to 350°F (177°C) and position a rack in the center of the oven. Grease two 8½ x 4½-inch loaf pans with nonstick spray. Line the long sides of each pan with parchment paper, creating a sling for easy removal. Lightly spray the parchment as well.

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

In a separate bowl, combine the buttermilk, lemon zest, and lemon juice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Scrape down the bowl again to ensure even mixing.

With the mixer on low speed, alternate adding the flour and buttermilk mixtures in stages:

Add ¼ of the flour mixture

Then ⅓ of the buttermilk mixture

Repeat, alternating flour and buttermilk, ending with the remaining flour mixture

After all ingredients are added, scrape down the bowl and give the batter a final quick mix to make sure everything is fully incorporated.

Divide the thick batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 55 to 65 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife along the unlined sides of each pan to loosen. Use the parchment sling to lift the cakes out and place them directly on the cooling rack (keep the parchment under the cakes). Let cool for about 1 hour.

To make the lemon syrup, combine the water and sugar in a small saucepan over medium heat. Bring to a boil, then remove from heat and stir in the lemon juice.

Once the cakes have cooled, transfer them to serving platters. Brush the warm lemon syrup slowly over the tops and sides of the cakes, allowing it to soak in as you go.

To make the glaze, whisk together the confectioners’ sugar and lemon juice in a bowl until smooth. Adjust the consistency with more sugar or juice as needed—it should be thick but pourable, similar to honey. Spoon the glaze over the cakes, letting it drip naturally down the sides.

Allow the cakes to sit for about 1 hour before serving to let the glaze fully set.