Preheat oven to 350° and using 2 tablespoons of melted butter and 2 tablespoons flour, grease the bundt pan until it's completely greased
In a stand mixer, mix the butter with 2 cups sugar (about 5 minutes)
With the mixer on medium, add each of the eggs individually and then the lemon zest
In a mixing bowl, sift together the flour, baking powder, baking soda and salt
In another bowl, combine 1/4 lemon juice, the buttermilk, and the vanilla extract
Alternating between the two, add a little of the dry ingredients, then a little of the wet and continue until you use up all the flour mixture and the buttermilk mixture. Make sure you end with the flour mixture
Bake for 45 minutes to 1 hour or until the toothpick comes out clean
In a small saucepan, dissolve the remaining 1/2 cup of sugar and 1/2 cup lemon juice over a low flame
Let cool for about 10 minutes, remove the cake and let cool on a cooling rack with a cookie sheet underneath
Next, spoon over the lemon juice/sugar mixture on top of the bundt cake and let cool
Once cooled sift the powdered sugar on top and serve
This recipe is courtesy of Ina Garten -- and she's perfection so I didn't change anything. I just wanted to share because it's soooo good. This recipe can also be divided into two loaf pans instead of the bundt pan.