Hands down, the only lemon cake I'll eat!

3. One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next.
4. Mix in the lemon juice, lemon zest, and vanilla extract until everything's getting along nicely.
5. In another bowl, whisk together the flour, baking powder, and salt. Then, gently fold this into your buttery lemon mixture until just combined, being careful not to overmix.
6. Pour the batter into your prepared loaf pan and smooth the top like you're tucking a blanket over a sleeping baby.
7. Bake in the preheated oven for about 50-60 minutes, or until a toothpick comes out clean and the top is a lovely golden brown.
8. Let the cake cool in the pan for a bit, and then transfer it to a wire rack to cool completely.
9. For the glaze: Whisk together the powdered sugar and lemon juice in a bowl until it's smooth as silk.
10. Once the cake is cool, drizzle that bright lemon glaze over the top – as little or as much as you like. Let it set for a few minutes if you can stand waiting.