Generously grease a tube pan with cooking spray. Set aside.
Using a hand or stand mixer, cream the butter and sugar until fluffy and white, about 5-7 minutes.
Add the eggs one at a time, beating well after each addition.
In a medium bowl, mix the dry ingredients (flour, baking powder, baking soda, salt).
Alternately mix the dry ingredients and buttermilk into the creamed butter, starting and ending with the dry ingredients. Be careful not to overmix.
Gently fold in the vanilla to enhance the cake's flavor. Do not overmix.
Pour the batter into the greased pan, tap it on the surface to remove air bubbles, and bake at 300°F/150℃ until a tester inserted in the center comes out clean, approximately 50-60 minutes.
Whisk together powdered sugar, buttermilk, and lemon juice to create a smooth glaze. Drizzle it over the cooled pound cake, slice, and serve. Optional: add whipped cream and fresh strawberries for an extra indulgence. Enjoy!