Preheat oven to 350 degrees.  Grease the bottom of a 9″ x 5″ loaf pan.  Cut and place a piece of parchment paper in the bottom of the pan.  Grease and flour the insides of the pan, including the parchment paper, and set aside.

CAKE

1. Mix the flour, salt, and baking powder together in a medium bowl and set aside.
2. Add the wet ingredients and sugar together in the bowl of a stand mixer, using the paddle attachment. Add the dry ingredients and the lemon zest and mix just to incorporate. Do not over mix.
3. Pour batter into the greased loaf pan.
4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out with fine moist crumbs on it.
5. Cool for five minutes. Run a sharp knife around the inside edges of the pan. Gently shake the pan to loosen the cake from the bottom of the pan. Invert the cake onto a wire rack placed over a cookie sheet.  Turn the cake upright and follow Lemon Simple Syrup step #2 below.

LEMON SIMPLE SYRUP

1. While the cake is baking, add the lemon juice, zest, and sugar to a small saucepan.  Cook over medium heat until the sugar has dissolved and the mixture is clear.  Set aside.
2. While the cake is still warm, pour the lemon simple syrup over the entire top of the cake and allow it to soak into the cake.  Allow cake to completely cool before pouring the glaze over it.

LEMON GLAZE

1. Sift the powdered sugar into a small mixing bowl.
2. Add the lemon zest and lemon juice. Add additional powdered sugar if needed.
3. Drizzle the glaze over the top of the cake, allowing it to run down the sides.
4. Let cake sit until the glaze has time to set up. Store cake in an airtight container.