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1
Preheat the oven to 350u00b0F for metal, or 325F for glass or stoneware.
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2
Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
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3
In a medium bowl, combine the flour, baking powder and salt.
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4
In a mixer cream the butter, sugar, and lemon zest.
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5
With the mixer running at low speed, add the eggs one at a time; add the vanilla.
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6
Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
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7
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
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8
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
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9
Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
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10
Lemon Glaze:
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11
Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
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12
Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
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13
Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
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14
Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
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15
Serve at room temperature, in thin slices.
