Preheat oven to 350*

Butter and flour two loaf pans and set aside

In a stand mixer, cream together the butter and 2 cups of sugar until light and fluffy

Add in one egg at a time, mixing each egg on medium until fully incorporated

Scrape down the sides of the mixer then add in the vanilla extract and lemon zest

In a separate bowl, sift together the flour, baking powder, soda, and salt

In 4 additions, alternate adding the flour mixture and buttermilk

Once incorporated, scrape down the sides of the mixer then add in the 1/4 cup of fresh lemon juice

Evenly divide the batter between the two loaf pans

Bake in the oven for 45-50 minutes until a toothpick inserted into the cake comes out clean

If while baking, you notice the tops beginning to brown, simply place some aluminium foil over the cakes to keep the tops from burning

While the cakes are baking, begin on the lemon soaking syrup

In a pot over low heat, combine the 1/2 cup of sugar and lemon juice until the sugar has dissolved

Remove from heat and set aside

When the cakes are done baking, let them cool for 15 minutes within their pans

Once cooled slightly, remove them from their pans and place them on a cooling rack atop a large sheet pan (to catch the soaking syrup)

Lightly brush the tops and sides of the cake with the lemon syrup (you will have syrup leftover, and that's okay)

Let the cakes cool completely while making the glaze

In a large bowl, whisk together the glaze ingredients, adding milk until you reach your desired consistency

When the cakes are cooled, pour the glaze over top while the cakes are still on the cooling racks

Let the glaze set a bit before slicing and serving