Preheat the oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing and flouring it or lining it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt; then set aside.

In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.

Beat in the eggs one at a time, then stir in the lemon zest and 2 tablespoons of fresh lemon juice.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, mixing until just combined.

Pour the batter into the prepared loaf pan and spread evenly, then bake for 50-60 minutes until a wooden skewer comes out clean.

For the first glaze, whisk together 1/4 cup powdered sugar and 2 tablespoons lemon juice; poke holes in the warm cake and slowly pour this glaze over it, allowing it to soak in.

Once the cake is completely cool, prepare the second glaze by whisking 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until thick and smooth.

Remove the cooled loaf from the pan, place it on a wire rack, and pour the second glaze over it, allowing it to set for 15-20 minutes before slicing and serving.