Preparing the Cake

1. Preheat the oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time: Gradually add the eggs, one at a time, beating well after each addition. This ensures a smooth batter.
5. Incorporate lemon and vanilla: Mix in the lemon zest, freshly squeezed lemon juice, and vanilla extract until well combined.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Pour into the loaf pan: Carefully pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake the cake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the Lemon Glaze

10. Mix the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and glossy.
11. Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.