Cake:

1-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) butter
1 c. sugar
4 eggs
2 tsp. vanilla extract
1/4 c. lemon juice

Preheat oven to 350°F. Butter a 6-cup loaf pan and line with parchment paper.

In medium bowl, combine flour, baking powder and salt. Set aside. Cream butter with mixer; stir in 1 cup sugar. Add eggs, one at a time. Add vanilla. Add dry ingredients in batches; then add 1/4 cup lemon juice. Pour into prepared pan and bake 60-75 minutes, or until raised in the center and toothpick comes out dry and almost clean. Let sit in pan for about 10 minutes and then turn out onto a cake rack. Peel off parchment paper.

Glaze:

1/3 c. sugar
1/3 c. lemon juice

Combine sugar and lemon juice. Once cake is out of pan, brush entire glaze over it, on top and sides, using a pastry brush. The lemon glaze will soak into the pound cake. Let cool at room temperature, or wrapped in plastic wrap.

Well wrapped, the cake will last up to a week. Serve at room temperature.