1-Preheat and Prepare: First, preheat your oven to 350°F with the rack in the middle. Spray two 8½ x 4½-inch loaf pans with nonstick spray and line the long sides with parchment paper slings, then spray again for easy removal later.

2-Mix the Dry and Wet Ingredients: In a medium bowl, whisk together the 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. In another bowl, whisk together 1 cup buttermilk, 2 tablespoons packed grated lemon zest, and 2 tablespoons fresh lemon juice to blend the flavors.

3-Mix the Dry and Wet Ingredients: In a mixer bowl, cream 2 sticks (1 cup) unsalted butter and 2¼ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes, and scrape down the sides as needed.

4-Add Eggs and Combine: Beat in the 3 large eggs one at a time, scraping down the sides after each addition to ensure everything mixes evenly. On low speed, add the flour mixture in quarters, alternating with the buttermilk mixture in thirds, starting and ending with the flour. Scrape down the sides and mix briefly to combine, keeping the batter light.

5-Bake and Cool: Divide the batter evenly between the prepared loaf pans and smooth the tops. Bake for 55-65 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then loosen the edges with a knife and use the parchment slings to lift them out onto a wire rack to cool completely, about 1 hour.

6-Bake and Cool: After cooling, make the syrup by bringing 2 tablespoons water and 2 tablespoons granulated sugar to a boil in a small saucepan. Remove from heat and stir in 2 teaspoons fresh lemon juice, then brush it over the cooled cakes. For the glaze, whisk 1 cup confectioners’ sugar with 2 tablespoons fresh lemon juice, adjusting as needed, and spoon it over the cakes. Let it set for about 1 hour before serving.