Preheat oven to 350 degrees. Spray or butter and flour 6 mini bundt pans. Easiest way to move this pan is if placed on a cookie sheet or jelly roll pan. You will have leftover batter that you can make into cupcakes or mini loafs.
Cream the butter and one cup of sugar in a bowl of an electric mixer until light and fluffy. About five minutes. With the mixer on medium, add the eggs one at a time and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl combine 1/8 cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixture's alternating to the batter beginning with the flour.
Divide the batter evenly between the Bundt pans. Smooth the top of each pan. Fill to three-quarter of pan. The remainder of batter can be made into muffins or mini loafs. Bake mini bundts for 22-28 minutes testing frequently till toothpick is clean. Remove pans from oven to cool. When cakes are movable in pans, about 8 minutes, remove from pan onto cooling rack.
Combine 1/4 cup sugar with 1/4 cup lemon juice in a small sauce pan and cook over low heat until the sugar dissolves. When the cakes are cool, place cooling rack on top of jelly roll pan to catch the drips from the lemon syrup. Spoon the syrup over the bundts. Allow the cakes to cool completely.
To make the glaze, combine the powdered sugar and lemon juice in a bowl mixing with a whisk until smooth. Pour over cakes drizzling along the sides.
NOTE: if you want to use this recipe for a loaf pan or traditional cake pan, double the recipe.