Lemon Buttermilk Poundcake

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Batter:

16 tablespoons (2 sticks) unsalted butter, at room temperature

2 cups sugar

2 1/2 cups all-purpose flour

2 teaspoons baking powder

4 large eggs

3 egg yolks

1/2 cup buttermilk

1 tablespoon grated lemon zest

1 tablespoon strained lemon juice

1 teaspoon vanilla extract

Lemon Glaze:

1/2 cup water

1/2 cup sugar

1/3 cup lemon juice

2 teaspoons vanilla extract