Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or spray with nonstick spray and line the bottom with parchment.

In a large bowl, cream the softened butter with granulated sugar until light and fluffy (about 3–5 minutes with a stand mixer on medium).

Add eggs one at a time, beating briefly after each addition until incorporated. Mix in the lemon zest.

In a separate bowl, whisk together flour, baking powder, and salt.

With the mixer on low, add one-third of the dry ingredients to the butter mixture, then half of the milk. Repeat, ending with the last third of dry ingredients. Mix just until combined. Stir in lemon juice by hand to avoid overmixing.

Transfer the batter to the prepared pan and smooth the top. Bake for about 55–65 minutes for a 9×5 loaf (50–60 minutes for a Bundt), or until a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.

Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and cool for another 10 minutes.

Make the glaze by whisking powdered sugar with lemon juice until smooth. Drizzle over the warm cake and let set before slicing.

Slice with a serrated knife for clean edges. Serve at room temperature.