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CAKE:
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1. Preheat the oven to 350 F.
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2. Butter and flour a 3-inch-by-8-inch or similar loaf pan.
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3. Combine the flour, baking powder and salt in a medium bowl.
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4. Cream the butter and sugar in a mixer, scraping down the sides regularly.
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5. Add the eggs, one at a time, beating well after each addition.
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6. Add the lemon zest and beat well.
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7. Mix the lemon juice with the buttermilk. Set the mixer to lowest setting and alternately add the flour mixture and the liquid, beating completely after each addition.
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8. Increase the speed to high and beat for an additional minute to aerate the mixture.
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9. Pour the batter into the prepared pan and bake 50-55 minutes, or until a toothpick inserted in the center comes out clean.
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10. While the cake is baking, prepare the lemon syrup or lemon glaze (see below).
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LEMON SYRUP*:
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1. Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. 2. Reduce the heat to simmer and heat until the sugar dissolves.
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3. Turn off the heat and let stand.
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4. Poke holes with a skewer in hot cake and drizzle with half the syrup.
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5. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap.
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6. Poke holes in the bottom of the cake and pour on the remaining syrup
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7. Wrap cake in plastic wrap and chill for 1 to 2 hours.
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*ALTERNATIVE LEMON GLAZE:
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1. Beat together the lemon juice and powdered sugar until smooth.
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2. Poke holes all over the warm cake with a skewer and pour all the glaze on it, allowing it to run down the sides by loosening the edges with a butter knife.
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3. Allow to cool for 10 minutes then remove from pan. 4. After cake has thoroughly cooled, wrap in plastic wrap and serve the next day.
