Ingredients
3 cups of flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest of 1 lemon
3 large eggs
1/2 cup evaporated milk
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon salt
3 to 4 tablespoons evaporated milk

1-Preheat the oven to 180°C. Grease a 9×5-inch loaf pan.

2-To make the cake, combine the flour, baking powder and salt in a medium bowl. Beat sugar, butter, vanilla extract, lemon juice and zest in a large bowl until light and fluffy. Add the eggs one at a time and beat well after each addition. Beat the flour mixture with the evaporated milk. Pour into the loaf pan.

3-Bake for 60 to 70 minutes or until a wooden toothpick inserted in the center comes out clean. Let cake cool in pan for 10 minutes; place on a wire rack to cool completely.

4-To make the glaze, mix the ingredients in a medium bowl until smooth. Pour over the cooled cake and let set before serving.