Preparing the Pound Cake:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest and vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Mix just until combined to avoid over-mixing.
6. Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake the Cake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparing the Lemon Glaze:

1. Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
2. Drizzle over Cake: Once the cake is completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.