1. Preheat and Prepare:

• Preheat the oven to 350°F (175°C).

2. Cream Butter and Sugar:

• In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. This step is crucial for creating a light and airy cake.

3. Add Eggs and Flavorings:

• With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
• Stir in the vanilla extract and lemon zest.

4. Combine Dry Ingredients:

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

5. Combine Wet Ingredients:

• In a small bowl, stir together the buttermilk, poppy seeds, and lemon juice.

6. Alternate Adding Dry and Wet Ingredients:

• Gradually add about one-third of the flour mixture to the butter mixture with the mixer on medium-low speed.
• Stir in half of the buttermilk mixture, followed by another third of the flour mixture.
• Repeat with the remaining buttermilk and flour mixtures, ending with the flour mixture. Mix until just combined. Do not overmix.

7. Prepare Pan and Bake:

• Spray a 12-cup Bundt pan generously with nonstick baking spray. Make sure to get into all the crevices of the pan.
• Pour the batter into the prepared pan, spreading it evenly.
• Bake until a wooden pick inserted in the center comes out clean, 45 to 55 minutes.

8. Cool Cake:

• Cool the cake in the pan for 10 minutes only. This is important; if you let it cool too long in the pan, it may stick.
• Turn the cake out onto a wire rack and cool completely, about 2 hours.

9. Make the Glaze:

• While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

10. Glaze and Serve:

• Once the cake is completely cool, drizzle the glaze over the cake, allowing it to drip down the sides.
• Let the glaze harden for at least 15 minutes before slicing and serving.