Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In another large bowl, cream the softened butter and granulated sugar until it’s light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition.

Mix in the lemon juice and lemon zest until the batter has a lovely citrus aroma.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into your prepared loaf pan and smooth the top with a spatula.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the glaze, mix the powdered sugar with the additional lemon juice until smooth, then drizzle over the cooled cake before slicing and serving.