Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan with baking spray and line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes. Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.

With the mixer on low, add in the flour mixture alternating with the milk. Pour the batter into the prepared loaf pan.

Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.

In a medium bowl, whisk together the powdered sugar, lemon juice and milk until smooth. Drizzle over cooled pound cake before serving. Store any leftovers in an airtight container at room temperature for up to 4 days.