Preheat oven to 350 degrees F, butter and flour bundt pan; set aside
In a bowl, whisk together flour, baking soda, salt and poppy seeds; set aside
In a large mixing bowl with paddle attachment, cream together the butter and granulated sugar until smooth and creamy
Whisk together the eggs, lemon zest and lemon juice, slowly add the egg mixture to the butter mixture and mix together until all ingredients are fully combined
Slowly add the flour mixture into the butter mixture and alternate with the buttermilk until all ingredients are added and batter is smooth
Pour the batter into the prepared bundt cake pan and bake for 45-50 minute or until a cake tester comes out clean
Remove the cake from the oven and allow it to cool completely before removing it from the pan
While the bundt cake is cooling, prepare the Lemon Syrup
Remove the bundt cake from the pan and place it on a cooling rack with parchment paper under and then using a pastry brush, brush the Lemon Syrup all over the bundt cake; allow the cake to cool
Prepare the Lemon Glaze and using a pastry brush, brush the glaze to cover the entire bundt cake
Allow the glaze to dry for approximately 10 minutes before cutting and serving