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In a medium bowl whisk flour with salt and baking powder. Set aside.
In another bowl mix sugar and lemon zest to release the oils and create a pale yellow mixture. Add butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate flour mixture alternating with the buttermilk, until all is well incorporated.
Pour the batter into the prepared pan.
Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
Allow to cool slightly into the pan onto a rack for about 10 minutes.
In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
Invert and poke the cake with a skewer and brush all over with the remaining lemon glaze.
Let it cool completely before serving.
Dust with powdered sugar and enjoy!