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Preheat the oven to 325°F/163°C and grease a 9-x-5-inch loaf pan.
Beat the butter and sugar using electric beaters or mixer on medium speed until light and fluffy, about 3 minutes.
In a separate bowl, whisk together the eggs, buttermilk, vanilla, lemon juice and lemon zest.
In another bowl, sift the flour, salt
Add a third of the flour to the creamed butter to a third of the egg mixture, Mix until combined and repeat with another third of each then fold the remaining flour and egg mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are fully combined.
Scrape the batter into the prepared pan and tap it a few times on the counter to make it level and allow any air bubbles to escape.
Bake the cake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean.
Allow to cool completely before glazing.
Glaze with your favorite icing before serving.