Preheat oven to 325°F. Butter and sugar a large bundt pan. Set aside.

In a medium mixing bowl, add flour, baking soda, and salt. Whisk together. Set aside.

In a separate medium mixing bowl, add buttermilk, lemon zest, lemon juice, and vanilla. Whisk until combined. Set aside.

In a separate large mixing bowl, cream together butter and sugar until light and fluffy.

Beat in eggs, one at a time, beating after each addition.

Add one-third of the flour mixture to the butter mixture. Beat until combined. Add half of the buttermilk mixture, and beat until combined. Repeat until all ingredients are added.

Pour batter into prepared bundt pan. Bake for 65-75 minutes, until cooked through.

Allow cake to cool 10 minutes. Then turn out of pan onto a cooling rack.

For the syrup: In a medium saucepan over medium-high heat, combine water and sugar for glaze. Bring to a boil, and stir until sugar has all dissolved. Remove from heat and stir in lemon juice and vanilla.

Brush syrup over outside of the cake. It's fine to do this step while the cake is still warm.

In a medium mixing bowl, add powdered sugar, melted butter, and lemon juice. Whisk until smooth. Pour over cake.