Spray a 12-cup bundt pan with nonstick baking spray and preheat the oven to 350 degrees.

Whisk together flour, salt, baking powder, and baking soda in a medium bowl and set aside.

Combine buttermilk, lemon zest, lemon juice, and vanilla in a small bowl and set aside.

In a large bowl or stand mixer, beat together the butter and sugar on medium-high. Add eggs one at a time and combine.

Reduce the speed of the mixer to low and add flour mixture in thirds, alternating with two halves of the buttermilk mixture. Mix until just combined.

Pour batter into the greased bundt pan and bake at 350 for about 55-65 minutes or until a toothpick inserted in the center comes out clean.

Allow cake to cool for 10-15 minutes, then turn the bundt cake out of the pan on a cooling rack and allow to cool completely before glazing.

Crush the crystallized ginger with a rolling pin or mortar and pestle to form a paste.

Add powdered sugar, ginger, lemon juice, and buttermilk in a bowl and whisk until fully combined.

NOTE: This is a thick glaze. If you want it to be a thinner consistency, add more buttermilk a tablespoon at a time until it is the consistency you want.

Drizzle or pour glaze over the top of the cake. Allow the glaze to harden, then serve