Preheat the oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

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

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in the lemon zest.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 45 minutes or until a skewer inserted into the center comes out clean.

While the cake is baking, prepare the drizzle by mixing the powdered sugar and lemon juice in a small bowl until smooth.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.

Transfer the cake to a wire rack and drizzle the lemon glaze over the top while the cake is still warm.

Allow the glaze to set before slicing and serving.