Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

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

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.

Let the glaze sit until the cake is done and has cooled slightly.

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.

Transfer the cake to a wire rack to cool completely.

Drizzle the lemon glaze over the cooled cake and let it set before slicing.