In a mixing bowl, combine flour, baking powder and salt.

In a separate, larger mixing bowl, combine the sugar and lemon zest. Us your fingers to rub the sugar and zest together.

To the bowl with the lemon sugar; add in the eggs, melted and cooled butter, vanilla and lemon juice. Whisking to combine.

Alternate adding 1/3 of the flour mixture and milk to the egg mixture. Whisking until just combined, being mindful not to over mix.

Pour the lemony batter into your prepared pan and bake on the middle rack of your preheated oven for 35 to 40 minutes or until a tester comes out clean after inserting it into the middl of the cake.

Allow the cake to cool in the pan for 10 to 15 minutes before running a knife around the edge of the pan and using the parchment paper as handles to remove. Place the cake on a wire rack to cool.

Once cool make the glaze. In a medium bowl, combine 1 cup powdered sugar with 2 tablespoons of freshly squeezed lemon juice. Add a small splash of water if the glazed needs it. The glaze should be thick.

Pour the glaze onto of the cake and spread with an offset spatula. Slice and serve.