Preheat oven to 350 degrees. Butter and flour two 4 1/2" x 8" loaf pans, or one 12-cup Bundt pan, or one 6-well mini fluted pan (4 1/2" diameter - 1 1/4 cup volume)

In a small bowl combine buttermilk with lemon zest and juice. In a medium bowl whisk together flour, salt, baking powder, baking soda, and lemony thyme leaves.

In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add 1/3 flour mixture; beat until just combined. Add 1/2 of buttermilk mixture; beat until just combined. Continue with 1/3 additional flour, then buttermilk, ending with flour; beating until just combined after each addition. Do not overwork batter.

Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in center comes out clean. Approximately 50 - 60 minutes for loaf pans or Bundt pan. Reduce to 35 - 40 minutes for mini-fluted pans. Cool 15 minutes in pans. Turn out cakes onto cooling racks and allow to completely cool before glazing.

Whisk together confectioners' sugar and 3 Tbl. fresh lemon juice. Glaze should be thick. Add additional lemon juice to achieve desired consistency.

Set rack with cakes over a baking sheet lined with parchment paper. Pour glaze over cakes, letting it run down sides; let dry, about 30 minutes. Garnish with fresh lemony thyme leaves.