Preheat your oven to 180°C (350°F). Grease and line a 2lb loaf pan with parchment paper to prevent sticking.

In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes. This incorporates air, which helps the cake rise.

Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated, which helps with the cake's structure.

In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to a dense cake.

Fold in the lemon zest and lemon juice gently with a spatula until evenly distributed.

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

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. This ensures that the cake is fully cooked.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack.

In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth. Adjust the lemon juice to achieve your desired glaze consistency.

Once the cake has cooled completely, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.