• Preheat the oven to 350 degrees Fahrenheit. Spray cooking spray on two loaf pans.
• Cream the butter and 2-½ cups granulated sugar using an electric mixer fitted with the paddle attachment. Mix for about 5 minutes until light and fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine ¾ cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans, smooth the tops, and bake for 55 minutes. Test that the cake is done by inserting a skewer or toothpick in the middle--it should come out clean with no crumbs attached. Let the cakes cool on a wire rack for at least 30 minutes.

For the glaze:

• Combine the confectioners' sugar and the lemon juice in a bowl, mix with a wire whisk until smooth. Pour over the buttermilk pound cakes.