In a bowl combine all ingredients from the Dry list. Set aside.

In a smaller bowl, combine the first 4 ingredients from the Wet list. Set aside. This is the buttermilk mixture.

In a large bowl, cream the butter and sugar with an electric mixer ’till soft and frothy (~5 min). If you don’t have a mixer, partially melt the butter and whisk in the sugar ’till creamy. Mix in the lemon zest. Whisk in the eggs one at a time. This is your butter batter. Alternately add the flour and buttermilk mixture to the butter batter and mix ’till smooth.

Preheat oven to 350ºF.

Grease and flour a 9×5 inch loaf pan. Turn upside down to rid of excess flour. Line with parchment paper, if you have any.

Pour batter in. Smooth the top. Place in the oven and bake for 45 min OR ’ 'til the edges brown and the inserted toothpick to the center comes out clean.

Meanwhile, in a small saucepan, stir together the first two ingredients from the Syrup list and cook on low heat ’till the sugar is dissolved and the syrup thickens(~4-5 min). Add the rosewater and stir.

When the cake is done, allow it to cool well, otherwise, your cake will crumble.

Invert the pan and the loaf should drop out. Place on a plate.

Spoon over the lemon syrup, and gently massage it in.

In a bowl, mix the glaze ingredients with a fork. Add water for the desired consistency.

Pour the glaze over the cake and allow to drizzle to sides.