1tablespoonmilk or watermay be needed depending on consistency of the glaze
Allow all the ingredients to come to room temperature. This will take about an hour.
Preheat the oven to 200°C/180°C fan. Grease and line an 8 inch or 20cm cake tin. Set aside.
In a large mixing bowl or stand mixer, cream the butter until light and fluffy. This takes about 3-5 minutes when using a stand mixer or electric handheld mixer. Add in the sugar, vanilla and salt until light and fluffy for about 5 minutes.
Add in the eggs, and beat until the mix until well incorporated, light and fluffy.
Whisk the baking powder through the flour. Add in the flour, lemon juice and lemon zest, mix through on a low speed until incorporated, or fold through using a spatula or wooden spoon.
Bake the cake for 40 minutes or until a cake tester comes out mostly clean from the centre of the cake. Allow the cake to cool in the cake tin for 20 minutes before turning it out on a cooling rack.
Whisk the icing sugar and lemon juice until you have a smooth, fairly stiff yet still pourable glaze. If the glaze is a bit stiff, add a tablespoon of milk or water to loosen it.
You can either add the lemon zest to the glaze or you can use the zest for decoration.