Preheat your oven to 350°F and position the rack in the center. Lightly grease two 8½ x 4½-inch loaf pans with nonstick cooking spray. Create parchment paper “slings” by lining the longer sides of the pans, then lightly spray again for easy removal later.

In a medium mixing bowl, blend the flour, baking soda, and salt. Set this dry mixture aside for now. In a separate bowl, combine the buttermilk, lemon zest, and lemon juice, and set this aside as well.

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the butter and sugar on medium speed until they become light and fluffy, about 3 to 4 minutes. Make sure to scrape down the sides of the bowl. Beat in the eggs one by one, ensuring each egg is fully incorporated before adding the next. Scrape down the sides once again.

Switch the mixer to low speed. Begin by adding a quarter of the flour mixture, followed by a third of the buttermilk mixture. Continue alternating, adding another quarter of the flour, then another third of the buttermilk. Repeat with the next quarter of flour and the remaining buttermilk, and finish with the final portion of flour. Ensure everything is well-blended by scraping the bowl’s sides and giving a final quick mix.

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

Let the cakes cool in the pans on a wire rack for about 10 minutes. Carefully run a knife along the unlined edges to loosen the cakes. Using the parchment paper slings, lift the cakes out and place them directly on the rack, leaving the parchment paper underneath. Allow the cakes to cool completely for about an hour.

As the cakes cool, prepare the syrup. In a small saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves. Remove from heat and mix in the lemon juice.

Once the cakes are cooled, transfer them to serving plates. Gradually brush the warm lemon syrup over the cakes, ensuring to cover the sides and top, allowing the syrup to absorb as you work.

For the glaze, whisk the confectioners' sugar and lemon juice together in a bowl until you achieve a thick yet pourable consistency, similar to molasses or honey. Adjust with more sugar or lemon juice if needed. Spoon the glaze generously over the tops of the cakes, allowing it to drip down the sides. Let the glaze set for about an hour before serving.