Preheat oven to 350-degrees Grease a 9 by 5 loaf pan and line the bottom with parchment. Set aside.
In a large bowl, beat lemon juice, butter and sugar together until light and fluffy with a hand mixer or use a stand mixer.
Next, add eggs and beat until mixture is blended.
In a separate bowl, combine the flour, baking powder, and salt.
Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again.
Then, add the remaining flour and beat just until blended. Add the remaining milk and beat until combined.
Pour batter into the greased and lined pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and allow to cool for about 15 minutes still in the pan.
Meanwhile, combine the lemon juice and sugar.
After the cake has cooled but is still warm, pour the glaze over the whole cake.
Let the cake soak up the glaze for 20-25 minutes before carefully turning the cake out and cooling on a wire rack.
Alternate glazing option:You can glaze the cake on a cooling rack instead but make sure to put a cookie sheet or something under the cake so it can catch any of the glaze that may seep through. It can be very messy!Can you freeze this cake?This cake can be frozen glazed well wrapped for up to 3 months. Before serving, remove cake from the freezer and allow to come to room temperature before serving.Substitutions:You can easily substitute other citrus fruits for the lemon in this recipe. Other variations to try: lime, orange, grapefruit.