Preheat oven to 325 degrees.
Grease a 10" bundt pan.
In a large bowl cream, the butter & sugar until light and fluffy.
Add the eggs one at a time beating each egg directly after it was added.
Sift flour, baking soda, and salt together in a second bowl.
Stir flour mixture into the egg mixture a few spoonfuls at a time alternating with buttermilk.
Begin and end with dry ingredients. Stir in lemon juice and zest.
Pour batter into greased bundt pan.
Bake on middle rack at 325 degrees for approximately 1 hour and 5 minutes. Check at 1-hour marker.
Doneness check: when the cake pulls away from the sides of the pan and a toothpick comes out clean.
Immediately after removing the cake from the oven start working on the glaze.
Begin to make the glaze by adding the ingredients to a small pan heating over medium-low heat.
Stirring often until butter is melted and sugar is dissolved.
Poke holes in the cake.
Prepare the glaze with 1/2 cup sugar and pour half of it over the top.
Let cake cool completely before removing.
Invert onto a cake stand.
Add the remaining powdered sugar and pour the thickened glaze covering top of the cake.
Just prior to serving add fresh whipping cream dollops and lemon slices as garnish.