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CAKE:
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Preheat oven to 350u00b0, with rack in lowest position.
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Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
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In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.
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In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
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With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
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With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
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Divide batter evenly between pans; smooth tops.
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Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
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Cool 15 minutes in pan.
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Turn out cakes onto a rack; cool completely before glazing.
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Set rack with cakes over a baking sheet lined with waxed paper.
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GLAZE:
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Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).
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Add more sugar or lemon juice, as necessary, to achieve desired consistency.
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Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
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Lovely! Enjoy!
