Preheat oven to 325°F. Spray a 9x5-inch loaf pan with nonstick spray. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
In a large mixing bowl, with a hand mixer, beat together the sugar, butter, and vanilla until creamy. Add the eggs and mix for 30-60 seconds.
1 cup granulated sugar, ⅔ cup butter, 2 teaspoons pure vanilla extract, 3 large eggs
Slowly add in the flour mixture, lemon juice, and lemon zest, mixing until well combined.
3 tablespoons lemon juice, 2 tablespoons lemon zest
Pour the batter into the prepared loaf pan and bake 60-65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Make the glaze: Stir together the powdered sugar and lemon juice until a runny glaze forms. Thin with water if needed or thicken with additional powdered sugar.
1 cup powdered sugar, 2 tablespoons lemon juice
Drizzle the cake with the glaze and let set.