In a large bowl, combine sugar and butter at medium speed, be sure to scrape bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.

In a medium bowl mix together the flour, baking powder, baking soda and salt.

On low speed alternately add the flour mixture and then the buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.