Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a separate large mixing bowl, beat together the sugar, eggs, vegetable oil, lemon juice, and lemon zest until well combined.

Add the dry ingredients to the wet ingredients in two additions, alternating with the milk and vanilla extract. Mix until just combined.

Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.

Bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the lemon glaze, whisk together the confectioners’ sugar, lemon juice, and lemon zest until smooth. Pour the glaze over the cooled loaf, letting it drizzle down the sides.